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Ingredients

Crust:
Filling:

Directions

Crust:
  • Place 14 of the sandwich cookies in a food processor and pulse (or place in a resealable plastic bag and pound with a heavy pan) until finely crushed. Add softened butter and mix to blend. Press into bottom of a 9-inch pie pan. Place 14 of the remaining cookies along edge of pie plate (they should just fit). Refrigerate while making filling.

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Filling:
  • In a large bowl, combine both pudding mixes, milk and sour cream. With an electric mixer, beat on low speed for 30 seconds to combine, then on medium-high speed for 2 minutes until blended and thickened. Fold half of the whipped topping into filling. Pour filling into prepared crust, and swirl decoratively. Cover with plastic and refrigerate at least 2 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove pie from refrigerator and remove plastic wrap. Top pie with remaining whipped topping. Crumble remaining cookie, and sprinkle crumbs over whipped topping, along with strawberries, if desired.

Nutrition Facts

344 calories; 18 g total fat; 10 g saturated fat; 23 mg cholesterol; 434 mg sodium. 41 g carbohydrates; 1 g fiber; 4 g protein;

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