OREO® Ice Cream Shop Pie
- 1/2 C. hot fudge dessert topping, divided
- 1 (6 oz.) HONEY MAID Graham Pie Crust
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1-1/4 C. cold milk
- 2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling
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 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. Drizzle with remaining fudge topping. Store leftover pie in freezer.
Yield: 10 serving