Cookies'n Cream Pie

Ingredients

• 1½ cup cold half and half or light cream

• 4 serving size instant vanilla pudding

• 8 oz COOL WHIP, thawed

• 1 cup crushed KEEBLER E.L. FUDGE chocolate sandwich cookies

• 1 chocolate pie crust

Preparation

Pour half and half into large bow.  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 any leftover pie in freezer.