Cookies and cream pie

Yield: 1 Servings

Measure Ingredient
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

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