Cookie Cream Pie
Yield
6 servingsPrep
10 minCook
?Ready
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
chocolate, baked |
|
| 1 ½ | cups |
light cream (half&half)
cold |
|
| 1 package |
instant pudding mix, vanilla
3 1/2 ounces |
*
|
|
| 1 | carton |
whipped topping, prepared
|
*
|
| 1 | cup |
chocolate wafers
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
chocolate, baked |
|
| 355 | ml |
light cream (half&half)
cold |
|
|
instant pudding mix, vanilla
3 1/2 ounces |
*
|
||
| 1 | carton |
whipped topping, prepared
|
*
|
| 237 | ml |
chocolate wafers
crushed |
* |
Directions
Pour half and half into large bowl.
Add pudding mix. Beat at low speed umtil well blended, about 1 minute.
Let stand 5 minutes. Fold in Cool Whip and crushed cookies.
Pour into baked pie shell. Freeze about 6 hours.
Remove and let stand 10 minutes before serving.
