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1
Heat oven to 375F.
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2
Place cookies, sugar and cinnamon in food processor bowl fitted with metal blade or blender.
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3
Cover; process 10 seconds or until fine crumbs form.
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4
Pour in butter with processor running.
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5
Press mixture onto bottom and up sides of ungreased 9-inch glass pie pan.
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6
Bake 8-10 minutes.
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7
Cool completely.
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8
Set aside.
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9
Stir dulce de leche to soften.
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10
Reserve 3 tablespoons dulce de leche in bowl; set aside.
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11
Drop 1/2 cup dulce de leche in small spoonfuls over cooled crust; carefully spread over bottom.
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12
Combine remaining dulce de leche and cream cheese in bowl; beat at medium speed until well mixed.
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13
Combine milk and pudding mix in another bowl; beat with whisk until smooth.
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14
Pour into cream cheese mixture; beat at medium speed until well mixed.
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15
Beat whipping cream in another large bowl at high speed, scraping bowl often, until stiff peaks form.
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16
Gently stir into cream cheese mixture.
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17
Spoon mixture into cooled pie crust.
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18
Combine reserved 3 tablespoons dulce de leche and 1 tablespoon hot water in bowl; stir.
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19
Microwave 10-15 seconds or just until slightly melted.
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20
Drizzle over pie.
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21
Refrigerate at least 2 hours or until firm.
