Remove 2 T fudge topping; refrigerate for later. Spoon remaining topping into crust; spread to cover bottom evenly. Top with half the cool whip. Freeze 10 minutes. Whisk milk and pudding mixes about 2 minutes or until well blended (mixture will be thick). Gently stir in remaining cool whip. Spoon into crust. Freeze 4 hours or until firm. Remove from freezer 15 minutes before serving and let stand to thaw slightly at room temperature. Drizzle with reserved hot fudge. Store leftover pie in freezer.
Originally Submitted
11/11/2012
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