Chocolate Monster Cookie Pie

• FOR THE CRUST:
• 1 cup Graham Cracker Crumbs (for 1 Cup Of Crumbs You'll Need About 10 Whole Graham Crackers)
• 1/2 cups Quick Cooking Oats
• 3 Tablespoons Brown Sugar
• 1/8 teaspoons Salt
• 1/4 cups Butter, Melted
• 2 teaspoons Vanilla Extract
• FOR THE FILLING:
• 1-1/2 ounce, weight Fat-free Sugar-free Chocolate Pudding
• 2 Tablespoons Brown Sugar
• 1-1/4 cup Non-fat Milk
• 1/4 cups Peanut Putter
• 8 ounces, weight Reduced Fat Cool Whip
• 1/4 cups Mini Chocolate Chips
• 3 Tablespoons Quick Cooking Oats
• 3 Tablespoons Semi-Sweet Chocolate Chips
• 1/4 cups Peanut Butter M&Ms

1. 1. Preheat oven to 350 F. Spray a 9-inch pie plate with non-stick cooking spray.
2. 2. In a medium-sized bowl stir together graham cracker crumbs, oats, brown sugar, and salt until well-combined. Stir in melted butter and vanilla and mix until mixture is moistened. Press into the bottom of the pie plate. Bake for 8 minutes or until crust is light golden. Then remove crust from the oven and let it cool completely while you make the filling.
3. 3. In a large bowl whisk together pudding mix and brown sugar until combined. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in Cool Whip. Stir in the mini chocolate chips and mix to combine.
4. 4. Pour the filling into the cooled pie crust. Sprinkle oats and semi-sweet chocolate chips on top. Refrigerate for 1-2 hours until firm. Sprinkle M&M's on top right before servings.
5. 5. Store leftovers in the refrigerator.
6. Filling adapted from Something Swanky.

graham cracker crumbs, quick cooking oats, brown sugar, salt, ubc, vanilla, filling, sugar, brown sugar, milk, ubc, ubc, oats, semisweet chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-monster-cookie-pie/ (may not work)