INGREDIENTS

Servings: 32 servings or 4 (9-inch) pies, 8 servings each
  • 2 lb. coffee ice cream, softened
  • 1-1/2 lb. OREO Pie Crusts (6 oz.)
  • 1-1/2 lb. OREO Crème Icing Variegate
  • 2 lb. chocolate ice cream, softened
  • 1-1/4 lb. whipped cream, divided
  • 8 oz. OREO Medium Cookie Pieces
  • 6 oz. OREO Cookies, cut in half

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 540
Total fat 30g
Saturated fat 14g
Cholesterol 85mg
Sodium 250mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 31g
Protein 6g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 15%DV
Iron 10%DV

DIRECTIONS

  1. Spread  2 cups coffee ice cream onto bottom of each Crust; cover with 3/4 cup Variegate. Freeze 5 min.
  2. Spread  2 cups chocolate ice cream over each pie; top with 1/2 cup OREO Pieces, pressing lightly into pies to secure. Cover each with thin layer of whipped cream (about 3/4 cup). Freeze several hours or overnight.
  3. Garnish  with remaining whipped cream and cookie halves.
  4. Special Extra

    Spread layer of chocolate ganache onto bottom of each empty crust; freeze 5 min., then fill as directed.

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