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Recipe Summary test

prep:
10 mins
additional:
30 mins
total:
40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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