Ingredients
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1 1/2 c. cold half and half or light cream
1 pkg. (4 serving size) vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) whipped topping, thawed
1 c. crushed chocolate sandwich cookies
1 ready chocolate pie crust
Preparation
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Pour half and half into large bowl.
Add pie filling mix.
Beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes. Fold in whipped topping and crushed cookies.
Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before serving.
Store any leftover pie in freezer.
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