Banana Split Pie made with OREO Pie Crust and OREO Cookies



32 servings or 4 (9-inch) pies, 8 servings each
  • 3 lb. chocolate ice cream, softened
  • 4 each OREO Pie Crusts
  • 2 lb. hot fudge ice cream topping, warmed, divided
  • 8 oz. OREO Small Cookie Pieces
  • 3 lb. bananas, divided
  • 3 lb. strawberry ice cream, softened
  • 12 oz. OREO Cookies, cut in half

Nutrition per serving

Calories480 Total fat19 gSaturated fat9 gTrans fat0 gCholesterol25 mgSodium280 mgCarbohydrate72 gDietary fiber3 gProtein5 gVitamin A6 %DVVitamin C10 %DVCalcium15 %DVIron15 %DV

Mix 1 pint chocolate ice cream with 2 ounces OREO cookie pieces per pie. Spread onto bottom of each crust. Freeze 1 hour. Cover with 1/2 of the fudge topping . Freeze 1 hour or until firm.

Top each pie with 2 thickly sliced banana; cover with 1 pint strawberry ice cream per pie. Stand 2 cookie halves per piece, of each pie. Top with remaining fudge topping. Freeze at least 1 hour.

Place pie in cooler about 30 min. before serving for easier slicing.

© Mondelēz International group