Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

  • 40 Oreo cookies, divided
  • 6 tablespoons butter, divided
  • 8 ounces milk chocolate, finely chopped
  • 14 cup heavy cream
  • 2 tablespoons strong brewed coffee
  • 1 (9 ounce) container Cool Whip Topping, thawed, divided
  • 1 tablespoon chocolate flavored syrup

Directions

  1. Finely crush 20 cookies; set aside.
  2. Coarsely chop 12 cookies; set aside.
  3. Melt 3 tablespoons butter.
  4. Mix finely crushed cookies and melted butter in bowl.
  5. Press firmly on bottom and up sides of a 9-inch pie plate.
  6. Bake at 350° for 5 minutes.
  7. Cool.
  8. Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
  9. Remove from heat; stir in coarsely chopped cookies.
  10. Refrigerate for 20 minutes.
  11. Fold half the whipped topping into chocolate mixture until well blended.
  12. Spread into prepared crust; freeze for 4 hours or until firm.
  13. Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
  14. Spread pie with whipped topping mixture; garnish with remaining 8 cookies.