1 1/2 c Cold half and half,
-or light cream
1 pk Vanilla instant pudding
1 tb Instant coffee
3 1/2 c Whipped topping
1 pk Juliettes Girl Scout cookies
3 tb Margarine, melted
Pour half and half into large bowl. Add pudding mix and coffee. Beat
with wire whisk until well blended, about 1 minute. Let stand 5
minutes. Fold in whipped topping.
In blender or food processor, chop Juliettes, add margarine and press
into pie pan. Spoon filling over crust and freeze until firm, about
6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before
serving. Top with fudge sauce. Store leftover pie in freezer.
TULSA WORLD, March 13, 1996