Easy Turtle Pie Icebox Cake
- 2 packages chocolate wafer cookies
- 2 (16oz) containers frozen whipped topping, thawed
- 2 EDWARDS® Turtle Pies
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons vegetable oil (I used olive oil)
- pecan halves for garnish
Line a 9-inch springform pan with plastic wrap, then add the parchment paper on the sides (forming a ring). Arrange a layer of wafer cookies. Spread 1-2 cups of whipped topping on top of the cookies, spreading out to the edges of the pan.
Gently press one frozen pie into the whipped topping. Repeat this process (wafers, whipped topping, pie). Add another layer of wafers and top with whipped topping. Freeze for 4 hours or overnight.
Take it out of freezer and frost top and sides of cake with more whipped topping. Use an angled cake spatula to smooth the sides, if desired. Return to freezer for 2 hours. Transfer to a cake plate before adding chocolate drizzles.
For the chocolate drizzles
Calories: 258kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 132mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5IU | Calcium: 18mg | Iron: 2mg