1. In a medium bowl, combine the Oreo cookie crumbs and sugar, if using.
2. Stir in the melted butter until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie plate.
4. Refrigerate the crust for 30 minutes until firm.
5. Spread 2 cups of the softened ice cream evenly over the chilled crust.
6. Drizzle half of the chocolate syrup over the ice cream and gently swirl it with a knife.
7. Spread the remaining ice cream over the first layer, smoothing the top.
8. Drizzle with the remaining chocolate syrup and swirl again for a marbled effect.
9. Freeze for at least 4 hours, or until the pie is completely firm.
10. Let the pie stand at room temperature for 10–15 minutes before slicing. Garnish with whole Oreo cookies if desired.
Prep Time: 15 minutes | Freeze Time: 4 hours 30 minutes | Total Time: 4 hours 45 minutes | Serves: 8
Calories: 430 per serving | Protein: 5 g per serving
