Oreo Ice Cream Shop Pie Recipes

Steps:

• Remove 2 Tblsp. 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 minutes.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes 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 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in refrigerator.
• Make it easy; If fudge topping is cold, remove cap and microwave on High 30 seconds 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.

Steps:

• Reserve 1/4 cup of the Oreo crumbs and set aside. In a large bowl, combine the remaining Oreo crumbs and melted butter. Oreos should be damp but not wet. Press mixture firmly into the bottom of a 9x13 glass dish to form the crust.
• In a large bowl, combine cream cheese, half of the whipped topping and powdered sugar. Mix on medium speed just until smooth. Pour over crust, using a moistened spatula to spread evenly.
• Combine pudding mix, milk and sweetened condensed milk in a large bowl and mix until smooth. Pour over the second layer spreading it out evenly across the top.
• Place the dish in the refrigerator for approximately 15 minutes or until the pudding is set. Spread the remaining whipped topping over the top and then sprinkle with reserved cookie crumbs. Serve cold.

Steps:

• In a large bowl, combine sweetened condensed milk and vanilla.
• Fold in whipped cream until blended, then fold in cookies.
• Pour into pie crust and freeze 6 hours or until firm.
• Drizzle chocolate syrup and sprinkle nuts over pie.
• Cut into 8 wedges and serve.

Steps:

• Reserve 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP 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 reserved fudge topping.

Steps:

• Let the ice cream soften at room temperature a bit.
• Scoop 6 scoops into the crust, or enough to fill to the top.
• Press till the top of the crust is flat.
• Melt chocolate chips in the microwave.
• Drizzle melted chocolate over the pie.
• Re-freeze before serving.

Steps:

• 1. Remove 2 T fudge topping and refrigerate for later. Spoon remaining topping into the oreo crust; spread to cover the bottom evenly. Top with 1/2 of the cool whip. Freeze 10 minutes.
• 2. Whisk milk and pudding mixes about 2 minutes or until well blended (mixture will be thick). Gently stir in remaining cool whip. Spoon into crust. Freeze 4 hours or until firm.
• 3. Remove from freezer 15 min (at a minimum) before serving and let stand at room temperature. Drizzle with reserved hot fudge. Store leftover pie (but there won't be any!) in the freezer.

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.