1 1/2 c COLD half-and-half; (or use
-regular milk)
1 pk (4 oz) vanilla instant
-pudding
1 Container; (8 oz) Cool Whip,
-thawed
1 c Crushed oreo-type chocolate
-cookies
1 Ready-crust chocolate pie
-crust
1. Pour half-and-half into a large bowl. Add pudding mix. Beat with wire
whisk until well blended, about 1 minute. Let stand for 5 minutes. Fold in
whipped topping and crushed cookies.
2. Spoon into prepared crust. Cover and place in freezer. Freeze until
firm, about 6 hours, or overnight.
3. Remove from freezer and let stand 10 minutes to soften before serving.
Store any leftover pie in the freezer. May be refrozen.
Note: I usually have one of these in the freezer most of the time as
“insurance” for when I need dessert in a hurry for unexpected dinner
guests.
Yields
1 Servings