Ice Cream Shop Pie

This is a fun treat to have in the freezer!

Ice Cream Shop Pie

1 ½ C cold milk

1 small box instant pudding

1 (12oz) container frozen whipped topping, thawed

Graham cracker crust

Beat milk and pudding mix with wire whisk until well blended. Let stand 5 minutes until slightly thickened. Fold whipped topping and Ice Cream Shop ingredients. Spoon mixture into the crust. Cover and freeze until firm, about 6 hours, or overnight.

Serving: Remove from freezer; let stand at room temperature about 10 minutes before cutting and serving. Store any left over pie in the freezer.

Ice Cream Shop Toppings:

Heath Bar Pie: Use French vanilla pudding. Spread 1/3 cup butterscotch ice cream topping on the bottom of the graham crust before filling. Fold 1 cup chopped Heath Bar (or other chocolate English-toffee candy bar pieces) into the pudding mixture. Garnish with additional chopped toffee bars, if desired.

Rocky Road Pie: Use chocolate pudding and a either a regular or chocolate graham crust. Fold ½ C mini chocolate chips, ½ C mini marshmallows, and ½ C chopped nuts into pudding mix. Serve drizzled with chocolate sauce, if desired.

Cookies ‘n Cream Pie: Use French vanilla or vanilla pudding. Fold 1 C chopped chocolate sandwich cookies into pudding mix.

Or any other fun combinations you can think of!