Fold in the Cool Whip.
Pour filling over the chilled crust and drizzle with additional chocolate syrup.
Run a knife through the top to make a marble design. Keep frozen for at least 2 hours before serving. Slice and serve frozen.
Notes
Note:
To crush Oreo cookies, I like to coarsely crush them inside a freezer bag using a rolling pin. Don’t finely crush the cookie crumbs you don’t want powder, the filling adheres better to a chunkier crust.
Chocolate syrup is usually found in the ice cream toppings section or coffee aisle.
Nutrition per serving
Serving: 1square sliceCalories: 202kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 15mgSodium: 151mgPotassium: 134mgFiber: 1gSugar: 12gVitamin A: 186IUVitamin C: 0.03mgCalcium: 25mgIron: 2mg
