OREO® Ice Cream Shop Pie

By KraftKitchensExpert

Ingredients

• 1/2 cup hot fudge ice cream topping, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1-1/4 cups cold milk
• 2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding

Details

Servings 10
Adapted from kraftfoods.com

Preparation

Step 1

REMOVE 2 Tbsp. 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 min.

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 topping 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 the reserved 2 Tbsp. fudge topping. Store leftover pie in freezer.

*Kraft Kitchens Tips*

Special Extra:
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 sec. 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.

Nutrition Information Per Serving:
320 calories, 12g total fat, 6g saturated fat, less than 5mg cholesterol, 450mg sodium, 50g carbohydrate, 0g dietary fiber, 33g sugars, 2g protein, 2%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron