Oreo Ice Cream Pie
Creamy Oreo ice cream pie with a crunchy cookie crust, hot fudge, and whipped topping
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INGREDIENTS
Oreo Crust
- 24 Oreo cookies
- 5 tbsp unsalted butter melted
- pinch of salt.
Ice Cream Filling
- 1.5 qt vanilla ice cream softened
- 1 cup hot fudge sauce divided
- 12 Oreo cookies coarsely crushed.
Topping
- 2 cups whipped topping thawed
- 2 tbsp mini chocolate chips optional
- extra crushed Oreos for garnish.
INSTRUCTIONS
Oreo Crust
- Crush 24 Oreos into fine crumbs
- mix with melted butter and salt until evenly moistened
- press firmly into the bottom and up the sides of a 9 inch pie dish
- freeze 15 minutes to set.
Ice Cream Filling
- Spread 0.5 cup hot fudge over the frozen crust and freeze 10 minutes
- fold crushed Oreos into softened ice cream until evenly distributed
- spread ice cream into the pie crust and smooth the top
- drizzle remaining 0.5 cup hot fudge over the top and lightly swirl.
Freeze And Finish
- Freeze uncovered 1 hour then cover and freeze until firm 4 to 6 hours or overnight
- spread whipped topping over the fully frozen pie
- garnish with extra crushed Oreos and optional mini chocolate chips
- freeze 15 minutes to set topping then slice and serve.
Notes
1. Use chocolate or cookies and cream ice cream for a stronger Oreo flavor. For cleaner slices warm the knife under hot water and wipe between cuts. Swap whipped topping for 2 cups sweetened whipped cream stabilized with 1 tbsp powdered sugar. Use a springform pan with parchment for easy removal
Nutrition
Calories: 430kcal | Carbohydrates: 52g | Protein: 5g | Fat: 23g