Cookies `n` Cream Pie


  • 1 1/2 cups milk
  • 1 package (4-serving size) instant vanilla pudding and pie filling
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup coarsely crushed chocolate sandwich cookies
  • One 9-inch graham cracker pie crust
  1. In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for 1 minute, until well blended.
  2. Let sit for 5 minutes.
  3. Fold in the whipped topping and crushed cookies
  4. Spoon into the crust
  5. Cover and freeze for at least 6 hours, or until firm.

Note: Slice the frozen pie with a sharp knife that you’ve dipped in warm water.


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