Angel's Devilish Muddy Pie
Ingredients
8- or 9-inch Chocolate Crust
1 pint chocolate ice cream
1 pint coffee ice cream (or vanilla, or chocolate chip cookie dough ice cream, if you prefer)
1/2 to 3/4 cup of chocolate fudge topping
3/4 cup crushed Oreo cookies
1 8-oz container Cool Whip Lite (or whatever kind of Cool Whip you have)
1 packet powdered hot cocoa mix (or 1/4 cup if you’re measuring)
1 pint chocolate ice cream
1 pint coffee ice cream (or vanilla, or chocolate chip cookie dough ice cream, if you prefer)
1/2 to 3/4 cup of chocolate fudge topping
3/4 cup crushed Oreo cookies
1 8-oz container Cool Whip Lite (or whatever kind of Cool Whip you have)
1 packet powdered hot cocoa mix (or 1/4 cup if you’re measuring)
Soften both pints of ice cream. Spread chocolate ice cream onto crust. With a spoon dig some rows in the chocolate ice cream and fill them with the fudge topping. Pop this into the freezer while you do the next step.
Mix coffee ice cream with ½ cup of crushed Oreos, spread it over the top of the pie, and place pie back in freezer.
Fold cocoa mix into Cool Whip and then spread it evenly over pie. Sprinkle remaining 1/4 cup of Oreo cookies over the top. Put some foil or plastic wrap over the pie and freeze for 3 or so hours. Yum!