1. 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.
2. Spoon into prepared crust. Cover and place in freezer. Freeze until
firm, about 6 hours, or overnight.
3. 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
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”
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