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| Recipe Name |
Oreo Ice Cream Shop Pie |
| Category |
Desserts |
| Servings |
10 |
| Total Time |
4 hours 15 mins |
| Origin |
Kraft |
| Ingredients |
1/2 cup hot fudge dessert topping, divided
1 graham cracker pie crust (6 oz)
1 tub (8 oz) Cool whip, thawed, divided
1 1/4 cup cold milk
2 pkg (4-serving size each) Jell-o oreo pudding
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| Instructions |
Remove 2 tbp fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust.
Top with half cool whip; freeze 10 minutes.
Pout milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick)
Gently stir remaining cool whip. 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 freezer.
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| Variations |
can use Oreo Pie Crust |
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| Nutrition Information (per serving) |
| Nutrition Daata |
| Calories |
320 |
| Calories from Fat |
0 % |
| Carbohydtrates |
5 g |
| Protein |
2 g |
| Sodiuim |
450 mg |
| Fat |
12 g |
| Cholesterol |
5 mg |
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