Oreo Ice Cream Shop Pie - cooking recipe

Ingredients

1/2 cup hot fudge topping, divided
1 oreo pie crust (6oz.)
1 (8 ounce) container Cool Whip, thawed, divided
1 1/4 cups cold milk
2 (3 1/2 ounce) packages jell-o oreo flavor instant pudding and pie filling

Preparation

Remove 2 Tblsp. 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 blended. (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. Drizzle with remaining fudge topping. Store leftover pie in refrigerator.
Make it easy; If fudge topping is cold, remove cap and microwave on High 30 seconds or until easy to spread.
How to drizzle chocolate; Spoon chocolate topping into resealable plastic bag. Using scissors, cut off tiny piece from one of the bottom corners of bag. Twist top of bag and gently squeeze bag to drizzle chocolate back and forth over pie.