1 1/2 cups half-and-half
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 oz) tub whipped topping, thawed
1 cup finely crushed Oreo cookies
1 chocolate crumb crust (9 inches)
In a mixing bowl, combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Cover with plastic lid (should be included on a commercially prepared crust), wrap with foil if desired. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10-15 minutes before serving.
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