Oreo Ice Cream Shop Pie
Ingredients
1/2 cup hot fudge ice cream topping, divided
1 ready to use graham cracker crumb crust (6 oz)
1 tub (8 oz) Cool Whip topping thawed, divided
2 pkg (4.2 oz each) Oreo Cookies n Cream flavor instant pudding
1 1/4 cup cold milk
Directions
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 medium bowl with whisk for 2 minutes. Stir in remaining cool whip, spread over.
Freeze for 4 hours or until firm. Drizzle with reserved topping.
Freeze any leftovers.
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