OREO Ice Cream Shop Pie

194  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 10 servings.

OREO Ice Cream Shop Pie Recipe

Ingredients

  • 1/2 cup hot fudge ice cream topping, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 pkg. (4.2 oz. each) OREO instant pudding
  • 1-1/4 cups cold milk

Instructions

  • Reserve  2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
  • Beat  pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP layer in crust.
  • Freeze  4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.

Recipe Tips

Special ExtraFor more chocolatey flavor, prepare using an OREO Pie Crust.

Make it EasyIf fudge topping is cold, remove cap and microwave topping on HIGH 30 sec. or until easy to spread.

How to Drizzle ChocolateSpoon chocolate topping into resealable plastic bag. Use scissors to cut off tiny piece from one bottom corner of bag. Twist top of bag and gently squeeze bag to drizzle chocolate over pie.

63970

Nutrition Information

Makes 10 servings.

Nutrition per serving:

  • Calories 320 
  • Total fat 12 g
  • Saturated fat 6 g
  • Cholesterol 5 mg
  • Sodium 450 mg
  • Carbohydrate 50 g
  • Dietary fiber 0 g
  • Sugars 33 g
  • Protein 2 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

This recipe features: