Chips Ahoy!® Chocolate Pie

• 16 CHIPS AHOY! Cookies
• 1/3 cup butter, melted
• 1 1/2 cups cold milk
• 1 package (4-serving size) JELL-O Chocolate Instant Pudding
• 2 cups thawed COOL WHIP LITE Whipped Topping

1. cookies in resealable plastic bag until fine crumbs form. Mix 1 1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
2. milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
3. into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
4. Calories: 300
5. Total fat: 17 g
6. Saturated fat: 9 g
7. Cholesterol: 25 mg
8. Sodium: 390 mg
9. Carbohydrate: 36 g
10. Dietary fiber: 1 g
11. Sugars: 22 g
12. Protein: 3 g
13. Vitamin A: 8% DV
14. Vitamin C: 0% DV
15. Calcium: 6% DV
16. Iron: 6% DV

cookies, butter, cold milk, topping

Taken from www.myrecipes.com/recipe/chips-ahoy-chocolate-pie (may not work)