Oreo Ice Cream Shoppe Pie

This recipe is an amazing summer dish.  The oreo layer is turned into a mousse like consistansy because of the addition of Cool Whip.  Although it's more on the heavy side ( serve small pieces), this dessert will blow your mind, and the size of your stomach if you eat too much.




1/2 cup hot fudge dessert topping,
divided

1 Oreo pie crust (6 oz.)

1 (8oz.) tub thawed, divided Cool Whip
Whipped Topping

1-1/4 cups cold milk

2 pkgs. vanilla flavored Jell-O
instant pudding and pie filling

Crushed Oreos to taste  (about 5 or 6)


Set aside 2 tbsp. of fudge topping.  Spoon remaining fudge into bottom of Oreo pie crust and spread evenly to coat bottom of crust. Top with half of Cool Whip and freeze 10 minutes.  Pour milk into large bowl and add the dry pudding mixes.  Beat with wire whisk until well blended and thick.  Stir in crushed Oreos.  Gently mix in remaining Cool Whip; spread over whipped topping layer in the crust.  Freeze 4 hours or until firm.  Remove pie from freezer 15 minutes prior to serving and let sit at room temperature to slightly soften.  Drizzle remaining fudge over the top.  Store leftover pie in freezer.