Cookies N Cream Ice Cream Shop Pie - cooking recipe

Ingredients

1 1/2 cups cold milk or 1 1/2 cups half-and-half
3 1/2 ounces jell-o vanilla flavor instant pudding and pie filling mix (4 serving size)
3 1/2 cups thawed Cool Whip Topping
1 cup chopped Oreo cookies
1 prepared graham cracker crumb crust (6 ounces)

Preparation

Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.