OREO Ice Cream Shop Pie

Name: OREO Ice Cream Shop Pie
Yield: 10 servings
Cuisine: puertorriqueñas
Ingredients: 1/2 cup hot fudge ice cream topping; 1 OREO Pie Crust (6 oz.); 1 tub (8 oz.) frozen whipped topping, thawed, divided; 2 pkg. (4-serving size. each) cookies 'n creme instant pudding; 1-1/4 cups cold milk

Damarr 70 @Damarr70

OREO Ice Cream Shop Pie

Damarr 70 @Damarr70

OREO Ice Cream Shop Pie

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Ingredientes

15 min plus freezing time

10 servings

1/2cup hot fudge ice cream topping
1OREO Pie Crust (6 oz.)
1tub (8 oz.) frozen whipped topping, thawed, divided
2pkg. (4-serving size. each) cookies 'n creme instant pudding
1-1/4cups cold milk

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Paso a paso

15 min plus freezing time

1

RESERVE 2 Tbsp. fudge topping; spread remaining onto bottom of crust.
2

Cover with
half the whipped topping.
3

Cover with
half the whipped topping. Freeze 10 min.
4

BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
5

Stir in remaining whipped topping; spoon over whipped topping layer in crust.
6

FREEZE 4 hours or until firm. Remove pie from freezer 15 min. before serving.
7

Drizzie with reserved fudge topping. Store leftover pie in freezer.