OREO Ice Cream Shop Pie

Ingredients

• 0.5 cup cream sauce hot divided
• 6 oz ready-to-use graham cracker crumb crust 
• 1.3 cups milk cold
• 8.4 oz oreo cookies 'n creme flavor pudding instant
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Reserve 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
2. Beat pudding mixes and milk in large bowl with whisk 2 min. (
3. Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP layer in crust.
4. Freeze 4 hours or until firm.
5. Remove pie from freezer 15 min. before serving.
6. Let stand at room temperature to soften slightly.
7. Drizzle with reserved fudge topping.