Make pie crust. Combine the cookies and melted butter, and gently press into a 9-inch pie plate
Make filling. Let the ice cream soften for 15 minutes at room temperature. Combine with half of the whipped topping.
Fill and freeze. Press the filling into the crust using a spatula. Cover and freeze for at least 4 hours.
Top and freeze. Gently spread the remaining whipped topping on ice cream. Return to the freezer for about 1 hour to set topping.
Garnish and serve. Add shaved chocolate and serve the pie, cutting slices with a knife run under hot water and then dried.
Notes
A regular-size box of Oreos will be plenty for this recipe with some left over. Don't bother using an expensive ice cream or homemade chocolate ice cream for this recipe, a store brand will be just perfect. 😊