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Chocolate Cookie Ice Cream Shop Pie Recipe

Ingredients

How to make it

  • Prep Time: 15 minutes (plus refrigerating) REMOVE 2 tablespoons of the fudge topping; set aside.
  • Spoon remaining topping into crust; spread to evenly cover bottom of crust.
  • Top with half of the whipped topping; freeze 10 minutes.
  • POUR milk into large bowl.
  • Add dry pudding mixes.
  • Beat with wire whisk 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.
  • Let stand at room temperature to soften slightly.
  • Drizzle with the reserved 2 tablespoons fudge topping.
  • Store leftover pie in freezer.

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The Cook

tuilelaith Columbia, MO

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