Finely crush 20 cookies; set aside.
Coarsely chop 12 cookies; set aside.
Melt 3 tablespoons butter.
Mix finely crushed cookies and melted butter in bowl.
Press firmly on bottom and up sides of a 9-inch pie plate.
Bake at 350? for 5 minutes.
Cool.
Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
Remove from heat; stir in coarsely chopped cookies.
Refrigerate for 20 minutes.
Fold half the whipped topping into chocolate mixture until well blended.
Spread into prepared crust; freeze for 4 hours or until firm.
Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
Ingredients:
40 Oreo cookies, divided
6 tablespoons butter, divided
8 ounces milk chocolate, finely chopped
1/4 cup heavy cream
2 tablespoons strong brewed coffee
1 (9 ounce) containers Cool Whip Topping, thawed, divided
1 tablespoon chocolate flavored syrup
Steps/Methods:
Finely crush 20 cookies; set aside.
Coarsely chop 12 cookies; set aside.
Melt 3 tablespoons butter.
Mix finely crushed cookies and melted butter in bowl.
Press firmly on bottom and up sides of a 9-inch pie plate.
Bake at 350? for 5 minutes.
Cool.
Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt.
Remove from heat; stir in coarsely chopped cookies.
Refrigerate for 20 minutes.
Fold half the whipped topping into chocolate mixture until well blended.
Spread into prepared crust; freeze for 4 hours or until firm.
Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined.
Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
