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INGREDIENTS

Servings: 32 servings or 4 (9-inch) pies, 8 servings each
  • 3 lb. chocolate ice cream, softened
  • 4 each OREO Pie Crusts
  • 2 lb. hot fudge ice cream topping, warmed, divided
  • 8 oz. OREO Small Cookie Pieces
  • 3 lb. bananas, divided
  • 3 lb. strawberry ice cream, softened
  • 12 oz. OREO Cookies, cut in half

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 480
Total fat 19g
Saturated fat 9g
Trans fat 0g
Cholesterol 25mg
Sodium 280mg
Carbohydrate 72g
Dietary fiber 3g
Sugars 47g
Protein 5g
Calcium 15%DV
Iron 15%DV

DIRECTIONS

  1. Mix  1 pint chocolate ice cream with 2 ounces OREO cookie pieces per pie. Spread onto bottom of each crust. Freeze 1 hour. Cover with 1/2 of the fudge topping . Freeze 1 hour or until firm.
  2. Top  each pie with 2 thickly sliced banana; cover with 1 pint strawberry ice cream per pie. Stand 2 cookie halves per piece, of each pie. Top with remaining fudge topping. Freeze at least 1 hour.
  3. Place  pie in cooler about 30 min. before serving for easier slicing.
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