Cookies 'n Cream Ice Cream Shop Pie
- Combine graham crumbs and butter in a 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
- Pour milk into large bowl. Add dry puddng mix; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes 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 minutes before serving; let stand at room temperature to soften slightly. Store any leftover pie in freezer.