Recipe - Cookies And Cream Pie

1 One half cup COLD halfandhalf; (or use
regular milk)
1 pack (4 oz) vanilla instant
pudding
1 Container; (8 oz) Cool Whip,
thawed
1 cup Crushed oreotype chocolate
cookies
1 Readycrust chocolate pie
crust

1. Pour halfandhalf 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 EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Feb
6, 1998