Ingredients
1/2 cup hot fudge ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4.2 oz. each) OREO instant pudding
1-1/4 cups cold milk
Instructions
- 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.
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