1/2 cup hot fudge ice cream topping, divided
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4.2 oz. each) JELL-O OREO Flavor Instant Pudding
1-1/4 cups cold milk
RESERVE 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
BEAT pudding mixes and milk in large bowl with whisk 2 min. (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 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
BEAT pudding mixes and milk in large bowl with whisk 2 min. (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 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
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