- 2 packages (4 serving size each) cookie 'n creme instant pudding
- 2 1/2 cups cold milk
- 1 tub (8 oz) frozen whipped topping, thawed, divided
- 1 Oreo pie crust (6 oz)
- 5 Oreo cookies, cut in half
Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in half the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until firm. Top with remaining whipped topping and cookies just before serving. Keep refrigerated.
