Oreo Ice Cream Shop Pie 1/2 cup hot fudge dessert topping, divided 1 Honey Maid graham pie crust (6 oz.) 8 oz. tub cool Whip 1-1/4 cups milk 2 small pkg. Jell-O Oreo flavor instant pudding mix Remove 2 Tbs. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well bledned. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 Tbs. fudge topping. Store leftover pie in freezer. Jazz It Up: For more chocolate flavor, prepare as directed using an Oreo pie crust. Make it Easy: If fudge topping is cold, remove cap and microwave on high 30 seconds, or until easy to spread. -kraftfoods.com [Non-text portions of this message have been removed]
