OREO Ice Cream Shop Pie
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust
8 ounces Cool Whip, thawed and divided
1 1/4 cups cold milk
2 packages JELL-O OREO Flavor Instant Pudding and Pie Filling
Remove 2 tablespoons of the fudge topping and set aside. Spoon remaining topping into crust, spreading to evenly cover bottom of crust. Top with half of the whipped topping, then freeze for 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Mixture will be thick. Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in freezer. Makes 10 servings.