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Recipes From The Heart

-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

In a medium bowl, with an electric beater on medium speed, beat together the
milk and pudding for 1 minute, until well blended. Let sit for 5 minutes. Fold in
the whipped topping and crushed cookies. Spoon into the crust. Cover and
freeze for at least 6 hours, or until firm.

Before slicing the frozen pie, dip a sharp knife in warm water. And, if
you'd like, you can top each slice with an additional dollop of whipped topping,
a maraschino cherry, some cookie crumbs, or half a cookie.