Cookies 'N' Creme Pie
Yield
6 servingsPrep
30 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
cookies and creme bar
or 21 cookies and creme nuggets |
* |
| ½ | cup |
milk
|
|
| 1 ½ | cups |
miniature marshmallows
|
|
| 8 | ounces |
whipped topping, prepared
non-dairy, thawed |
|
| 6 | ounces |
chocolate crumb pie crust (9 to 10 inches)
|
|
| 1 | x |
whipped cream
sweetened, or nondairy whipped topping (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
cookies and creme bar
or 21 cookies and creme nuggets |
* |
| 118 | ml |
milk
|
|
| 355 | ml |
miniature marshmallows
|
|
| 231.2 | ml/g |
whipped topping, prepared
non-dairy, thawed |
|
| 173.4 | ml/g |
chocolate crumb pie crust (9 to 10 inches)
|
|
| 1 | x |
whipped cream
sweetened, or nondairy whipped topping (optional) |
*
|
Directions
Remove wrappers from candy; cut into pieces.
In medium microwave-safe bowl, place milk and marshmallows.
Microwave at HIGH (100%) 1 to 1½ minutes or until marshmallows are melted and mixture is smooth when stirred.
Add candy pieces, stirring until melted and well blended.
Cool completely.
Fold whipped topping into marshmallow mixture.
Spoon into crust.
Cover; freeze several hours or until firm.
Garnish with sweetened whipped cream or whipped topping, if desired.
Freeze leftovers.
