Cookies 'n Cream Ice Cream Shop Pie

1. 1

   Combine graham crumbs and butter in a 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.

2. 2

   Pour milk into large bowl.

3. 3

   Add dry puddng mix; beat with wire whisk 2 minutes or until well blended.

4. 4

   Let stand 5 minutes or until slightly thickened.

5. 5

   Gently stir in whipped topping and cookies.

6. 6

   Spoon into crust.

7. 7

   Freeze 6 hours or overnight until firm.

8. 8

   Remove pie from freezer 10 minutes before serving; let stand at room temperature to soften slightly.

9. 9

   Store any leftover pie in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.