Frozen Pistachio Cookie Dessert - cooking recipe

Ingredients

1 quart vanilla frozen yogurt
20 ounces Oreo cookies
6 tablespoons margarine, melted
1 1/2 cups skim milk
2 (3 1/2 ounce) packages instant pistachio pudding mix
8 ounces Cool Whip Lite, thawed

Preparation

Soften ice cream while preparing crust.
Place cookies in a food processor or blender; cover and process until fine crumbs form.
Stir in butter.
Set aside 1 cup for topping.
Press remaining crumb mixture into an ungreased 13x9 dish.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Gradually add ice cream; mix well.
Fold in whipped topping.
Spread over crust.
Sprinkle reserved crumb mixture over top, pressing down lighty.
Cover and freeze for 4 hours or overnight.
Remove from freezer 20 minutes before cutting.