Cookies and Cream Pie
1 1/2 cups cold milk
1 (4 serving size) package vanilla instant pudding & pie filling
1 (8 ounce) container whipped topping, thawed
1 cup chocolate sandwich cookies, chopped
1 9" chocolate pie crust (graham cracker or Oreo)
In a large mixing bowl add milk and pudding mix. Beat for 2 minutes with a whisk. Let stand 5 minutes. Gently stir in whipped topping and chopped cookies. Spoon into crust.
Freeze for 6 hours or overnight until firm. Let stand at room temperature or in refrigerator 15 minutes or until pie can be cut easily.
Garnish with additional chocolate sandwich cookies.
Substitute half-and-half or light cream for milk.
Store leftover pie in freezer.
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