OREO Ice Cream Shop Pie

SERVINGS:
10

INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO 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 & Pie Filling


DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into 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.