Cookies'n Cream Pie
Cookies'n Cream Pie
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
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.