Cookies N Cream Pie
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla instant pudding and pie filling||3 1⁄2 Ounce|
|Frozen whipped topping||8 Ounce, thawed|
|Crushed chocolate sandwich cookies||1 Cup (16 tbs)|
|9 inch graham cracker crust||1|
In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for one minute until well blended.
Let sit for five minutes.
Fold in the whipped topping and crushed cookies.
Spoon into the crust.
Cover and freeze for at least six hours until firm.
Before slicing the frozen pie, dip a sharp knife into warm water.
And, if you'd like, you can top each slice with an additional dollop of whipped topping, and chocolate curls.