Ingredients
Method
- Process the sandwich cookies in a food processor until they become fine crumbs.
- Combine the cookie crumbs with the melted butter until evenly moistened. Press firmly into a 9-inch pie dish and refrigerate while preparing the filling.
- Place the pudding mix and heavy whipping cream into a large bowl. Beat with an electric mixer until the mixture becomes very thick and smooth.
- Fold the whipped topping and chopped cookies into the pudding mixture until evenly incorporated.
- Spread the filling evenly into the prepared crust. Cover and refrigerate for at least 8 hours until fully set.
- About 15 minutes before serving, place a mixing bowl and mixer beaters in the freezer to chill.
- Add the topping cream, powdered sugar, and vanilla extract to the cold bowl. Beat until stiff peaks form and the whipped cream holds its shape.
- Spoon or pipe the whipped cream over the chilled pie and finish with additional crushed cookies if desired.
Nutrition
Notes
Every bite is packed with creamy vanilla filling and crunchy chocolate cookie pieces. It's the kind of chilled dessert that disappears quickly at family gatherings and holiday tables.
