POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.
MELT chocolate as directed on package; drizzle over pie.
REFRIGERATE 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.
Nutritional Information Calories: 290 Total fat: 13 g Saturated fat: 6 g Cholesterol: 5 mg Sodium: 370 mg Carbohydrate: 42 g Dietary Fiber: 1 g Sugars: 27 g Protein: 3 g Vitamin A: 2% DV Vitamin C: 0% DV Calcium: 6% DV Iron: 10% DV
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