Oreo Ice Cream Shop Pie
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1/2 chot fudge topping, divided
6 ozoreo pie crust
1 1/4 ccold milk
8 ozcool whip, thawed, divided
2 pkgoreo instant pudding
How to Make Oreo Ice Cream Shop Pie
- Remove 2 T fudge topping and refrigerate for later. Spoon remaining topping into the oreo crust; spread to cover the bottom evenly. Top with 1/2 of the cool whip. Freeze 10 minutes.
- Whisk milk and pudding mixes about 2 minutes or until well blended (mixture will be thick). Gently stir in remaining cool whip. Spoon into crust. Freeze 4 hours or until firm.
- Remove from freezer 15 min (at a minimum) before serving and let stand at room temperature. Drizzle with reserved hot fudge. Store leftover pie (but there won't be any!) in the freezer.