1 Oreo Cookie store-bought pie crust
FILLING:
1/2 gallon Green’s Black Raspberry Blast ice cream, softened, divided
1/2 cup prepared Hershey’s brand hot fudge topping, divided
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Set the container of ice cream on the kitchen counter for 1/2 an hour.Using an ice cream scoop, scoop 1/2 of the ice cream into the pie crust. Spoon 1/4 cup of the fudge sauce over the ice cream and place in freezer for 15 minutes. Place the unused ice cream in the refrigerator or freezer.
Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. Cut into manageable pieces before serving! |