Cookies N' Cream Pie
Yield
1 piePrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
light cream (half&half)
cold |
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 1 | cup |
cookies
crushed |
* |
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
light cream (half&half)
cold |
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 237 | ml |
cookies
crushed |
* |
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Directions
Pour half and half into large bowl.
Add pudding mix, beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer.
