Prep: 25 min. + freezing
MAKES: 6-8 servings
1-1/2 cups Oreo cookie crumbs, divided
1/4 cup butter, melted
2 pints coffee ice cream, softened
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips
2 cups whipped topping
2 tablespoons caramel ice cream topping
2 tablespoons hot fudge ice cream topping, warmed
Additional cream-filled chocolate sandwich cookies, optional
1 serving (1 slice) equals 528 calories, 30 g fat (17 g saturated fat), 40 mg cholesterol, 265 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.
1. In a small bowl, combine 1-1/4 cups crushed cookies and butter. Press onto the bottom and up the sides of a 9-in. pie plate. In a large bowl,
2. Combine the ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.
3. Spread whipped topping over pie. Alternately pipe thin lines of caramel topping and chocolate topping over pie; gently pull a toothpick or sharp knife through lines in one direction.
4. Cover and freeze overnight. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before cutting. Garnish with cookies if desired. Yield: 6-8 servings.