Chocolate Peanut Nutter Butter Pie

• 1 already prepared chocolate cookie pie crust (I use OREO)
• 12 Nutter Butter sandwich cookies
• 8 ounces whipped topping, thawed if frozen
• 2 cups cold milk
• 2 (3 1/2 ounce) boxes sugar-free instant chocolate pudding mix

1. Cut the Nutter Butters in half crosswise.
2. Mix the pudding and milk.
3. Spoon half the pudding into the crust and place the cookies on the pudding.
4. Stir in 1 1/2 cups of whipped topping into the remaining pudding and spread on top of the cookie layer.
5. Cover with plastic wrap to prevent a "skin" forming and refrigerate three hours.
6. Top with the remaining whipped topping just before serving.

chocolate cookie, butter, topping, cold milk, chocolate pudding

Taken from www.food.com/recipe/chocolate-peanut-nutter-butter-pie-151747 (may not work)