Gooey Mud Pie
1 jar (11.75 oz) hot fudge topping, slightly warm
1 9-inch premade chocolate piecrust
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed, Cool Whip
1 bottle (7.25oz) chocolate shell topping, Smucker’s magic shell
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 minutes.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in ¼ cup whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle ¼ of the chocolate toppin over top of pie. Freeze pie 5 minutes. Repeat dizzling and freezing 3 more times. Cut pie into wedges and serve immediately.