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The Blue & Gray Press | September 26, 2017

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Dining on a dime: oreo ice cream pie

Jessica Masulli/Bullet

By JESSICA MASULLI

Ingredients:

½ cup hot fudge topping
1 graham cracker pie crust
1 tub Cool Whip
1 ¼ cup milk
2 packages of Jell-O Oreo Instant Pudding

Directions:

1. Spread the fudge onto the pie crust.  Make sure it covers the bottom evenly.   Then, spread half of the Cool Whip on top.  Freeze for 10 minutes.

2. Pour the milk into a large bowl.  Add the pudding mixes.  Beat with a wire whisk for 2 minutes (mixture will be thick).  Gently stir in the remaining Cool Whip.  Spread this mixture over the other layers of the pie.
3. Freeze for 4 hours or until the pie is firm.  Remove the pie 15 minutes before serving to soften it.  Drizzle a little bit of fudge on the top of the pie.  You can store any leftovers in the freezer.

*If you really like Oreos, you can use the Oreo pie crusts instead of the Graham Cracker pie crust.

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