Buddha Jumps Over The Wall Cream Pie

• 3/4 cup graham cracker crumbs
• 1/2 cup almonds or 1/2 cup pecans, finely ground
• 2 tablespoons butter, melted
• 8 ounces neufchatel cheese, softened or 8 ounces cream cheese
• 3/4 cup powdered sugar
• 2 cups chocolate pudding
• 12 ounces Cool Whip Lite, divided
• 8 chocolate chip cookies, broken up (represents the wall)

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix graham cracker crumbs, almonds, and melted butter in a bowl.
3. Press into a 9" deep dish pie pan.
4. Bake for 10 minutes and cool.
5. Mix cream cheese and powdered sugar until smooth and creamy.
6. Pour into pie crust.
7. Fold 1/2 Cool Whip into chocolate pudding.
8. Place on top of cheesecake mixture.
9. Refrigerate for 2 hours.
10. Spread remaining Cool Whip over top of pudding layer.
11. Refrigerate for 2 more hours.
12. Garnish with broken cookies just before serving.

graham cracker crumbs, almonds, butter, cheese, powdered sugar, chocolate pudding, chocolate chip cookies

Taken from www.food.com/recipe/buddha-jumps-over-the-wall-cream-pie-287871 (may not work)