Prep Time: 10 minutes
Additional Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
1 (6 oz.) chocolate sandwich cookie crumb crust (such as an OREO crust)
1-quart coffee ice cream, divided
1 (12 oz.) package of miniature chocolate chips
1 (12 oz.) jar of hot fudge topping
½ (18 oz.) box of crushed chocolate sandwich cookies divided
1 (8 oz.) container of frozen whipped topping, thawed
¾ cup chocolate syrup
For about 30 minutes, freeze the crust until it is solid. Half the coffee ice cream should be placed in a bowl and softened for 10 minutes.
Restore the ice cream that is left. Mini chocolate chips and chilled ice cream should be combined. Over the frozen crust, evenly spread the mixture. For two hours, cover in plastic wrap and freeze.
Fudge topping should be heated in the microwave on low for about 30 seconds or until warm and pourable. Put some in a bowl.
The leftover cookie crumbs are mixed into the fudge topping after 2 tbsp. They are set aside for garnish. The pie should be removed from the freezer and covered with the fudge mixture and ice cream. Cover in plastic wrap for two hours and put back in the freezer.
Remove leftover frozen coffee ice cream from the freezer and let it sit out for 10 minutes to soften. Over the fudge layer, spread ice cream.
Cover with plastic wrap for an additional two hours and place back in the freezer. After removing the pie, cover it with whipped cream.
To garnish, add the cookie crumbs you saved. Wrap in plastic wrap and freeze for a further two hours. Slice the pie into serving-sized pieces and pour 1 tbsp of chocolate syrup over each portion.