Oreo Ice Cream Shop Pie
1/2 cup hot fudge ice cream topping, divided
1 (6 ounce) Oreo pie crust or Honey Maid Graham pie crust
1 (8 ounce) tub Cool Whip whipped topping, thawed, divided
1 1/4 cups cold milk
2 (4.2 ounce) packages (4 serving size each) Jell-O Oreo flavor instant
Reserve 2 tablespoons fudge topping; spread remaining onto bottom of crust. Cover with half the Cool Whip. Freeze 10 minutes.
Beat pudding mixes and milk in large bowl with whisk 2 minutes. (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 minutes before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
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.