Transfer pre-made crust into a spring-form pan sprayed with non-stick cooking spray. (Don’t worry, this step is easy! Just scrape the Oreo crust out of pan it came in, and re-press it down in the bottom of your spring-form pan with your fingers..this way you can remove the sides of the spring-form pan when ready to serve and unveil your beauty of a pie!
Let the ice cream soften to a frozen custard consistency, but do not let it melt. (You can do this by leaving it in the refrigerator for about 20 minutes, or or you can soften it by microwaving it for 30 seconds-1minute).
Pour the ice cream into a large mixing bowl (use your kitchen aid mixer if you have one; otherwise you may use a handheld mixer). Beat ice cream to soften further so it is easier to mix in other ingredients (about 30 seconds).
To the mixing bowl, add cool whip, chocolate syrup, and 1 1/2 packs of the crushed Oreo cookies. Mix on med/high speed until all of the ingredients are well incorporated into ice cream.
Pour the ice cream mixture into the spring-form pan, smoothing gently and evenly over the pie crust and place in the freezer.
Leave it in the freezer for at least 6 hours, or overnight (for best results).
When ready to serve, remove pie from the freezer and run a sharp knife around the inside edge. This will release the sides of the cake from the pan ring. Unlatch the sides and remove them.
Garnish with the rest of the Oreo cookies and if desired, (to make it pretty) drizzle chocolate syrup on top.
Optional: Top with Reddi Wip!