Yield: 1 Servings
|1½ cup||COLD half-and-half; (or use regular milk)|
|1 pack||(4 oz) vanilla instant pudding|
|1 \N||Container; (8 oz) Cool Whip, thawed|
|1 cup||Crushed oreo-type chocolate cookies|
|1 \N||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.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Feb 6, 1998