Cookies And Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | COLD half-and-half, or use |
| regular milk | ||
| 1 | 4 oz vanilla instant | |
| pudding | ||
| 1 | Container, 8 oz Cool Whip | |
| thawed | ||
| 1 | c | Crushed oreo-type chocolate |
| cookies | ||
| 1 | Ready-crust chocolate pie | |
| crust |
INSTRUCTIONS
Pour half-and-half into a large bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 minute. Let stand for 5 minutes. Fold in whipped topping and crushed cookies. Spoon into prepared crust. Cover and place in freezer. Freeze until firm, about 6 hours, or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in the freezer. May be refrozen. Note: I usually have one of these in the freezer most of the time as "insurance" for when I need dessert in a hurry for unexpected dinner guests. Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3518
Calories From Fat: 2967
Total Fat: 335.7g
Cholesterol: 46.6mg
Sodium: 1877.5mg
Potassium: 137.5mg
Carbohydrates: 128.8g
Fiber: 1.2g
Sugar: 107.5g
Protein: 8.8g