CRUSH cookies in resealable plastic bag until fine crumbs form. Mix 1 1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use. ADD milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping. SPOON into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving. Nutritional InformationCalories: 300Total fat: 17 gSaturated fat: 9 gCholesterol: 25 mgSodium: 390 mgCarbohydrate: 36 gDietary fiber: 1 gSugars: 22 gProtein: 3 gVitamin A: 8% DVVitamin C: 0% DVCalcium: 6% DVIron: 6% DV
The crust had way too much butter in it. 1/3 of a cup for 16 crushed cookies? I had to add more cookies and then blot the crust with layers of paper towels to soak up the butter.