Ingredients
- 2 qt. coffee ice cream
- softened
- 4 each OREO Pie Crusts (6 oz.)
- 3 cups OREO Creme Icing Variegate
- 2 qt. chocolate ice cream
- softened
- 2-3/4 qt. whipped cream
- divided
- 2 cups OREO Pieces-Medium
- 16 each OREO Cookies
- cut in half
Instructions
- Spread 2 cups coffee ice cream onto bottom of each crust; cover with 3/4 cup Variegate.
- Freeze 5 min.
- 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.
- Garnish with remaining whipped cream and cookie halves.
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