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Cookies 'n Cream Ice Cream Shop Pie

Cookies 'n Cream Ice Cream Shop Pie recipe
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what you need

1-1/2 cups Honey Maid Graham Crumbs
1/3 cup butter, melted
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3 cups thawed Cool Whip Whipped Topping
1 cup chopped Oreo Cookies

make it

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

POUR milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until slightly thickened. Gently stir in whipped topping and cookies; spoon into crust.

FREEZE 6 hours or overnight until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly. Store any leftover pie in freezer.

kraft kitchens tips

Variation
Prepare as directed, using Jell-O Light Vanilla Instant Pudding and Light Cool Whip Topping.
K:37121v2ec:85658

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