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Cookies N Cream Ice Cream Shop Pie

Cookies N Cream Ice Cream Shop Pie created by Juenessa

From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie

Ready In:
6hrs 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
  • Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.
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RECIPE MADE WITH LOVE BY

@HeidiSue
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@HeidiSue
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"From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie"
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  1. Juenessa
    This was so easy to put together and great that I didn't have to bake it! I used French vanilla pudding, part thick and creamy Cool Whip and also part French Vanilla Cool Whip topping. An Oreo cookie crust tied it all together. This is a very light and refreshing dessert. Thanks, Heidi! Our entire family enjoyed this treat! 1/21/07--Heidi, my husband put the leftover pie in the refrigerator instead of the freezer. I got up this morning to have another couple of bites of this pie and liked it even better just cold and not frozen!
    Reply
  2. Juenessa
    Cookies N Cream Ice Cream Shop Pie Created by Juenessa
    Reply
  3. HeidiSue
    From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie
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