Pies

OREO ICE CREAM SHOP PIE

  • 1/2 c Hot fudge dessert topping, divided
  • 1 (6 oz) Oreo pie crust
  • 1 tub (8 oz) Cool whip, thawed and divided
  • 1 1/4 c Cold Milk

    • Remove 2 T of the fudge topping; set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust. Top with half of whipped topping; freeze 10 minutes.

    Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. (Mixture will be thick). Gently stir in remaining whipped topping; spoon over whipped 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 remaining fudge topping. Store leftover pie in freezer.

    Makes 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!