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Ingredientes
- 1 1/2 c. Cool half-and-half, (or possibly use regular lowfat milk)
- 1 pkt (4 ounce) vanilla instant pudding
- 1 ct , (8 ounce) Cold Whip, thawed
- 1 c. Crushed oreo-type chocolate cookies
- 1 x Ready-crust chocolate pie crust
Direcciones
- 1. Pour half-and-half into a large bowl. Add in pudding mix. Beat with wire whisk till well blended, about 1 minute. Let stand for 5 min. Mix in whipped topping and crushed cookies.
- 2. Spoon into prepared crust. Cover and place in freezer. Freeze till hard, about 6 hrs, or possibly overnight.
- 3. Remove from freezer and let stand 10 min to soften before serving.
- Store any leftover pie in the freezer. May be refrozen.
- Note: I usually have one of these in the freezer most of the time as
- "insurance" for when I need dessert in a hurry for unexpected dinner guests.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 503g | |
| Calories 906 | |
| Calories from Fat 376 | 42% |
| Total Fat 42.7g | 53% |
| Saturated Fat 26.19g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 330mg | 14% |
| Potassium 689mg | 20% |
| Total Carbs 53.81g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.63g | 18% |
| Protein 11.71g | 19% |
