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Ingredients

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Directions

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  • Process 20 cookies in food processor or blender until finely crushed. Add 2 to 3 tablespoons milk; process until crumbs begin to hold together. Press into 9-inch pie dish.

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  • With hand mixer, beat instant pudding and pie filling, 1 cup milk and creme de menthe (see Note) in bowl until thickened and smooth. Fold in whipped topping. Chop remaining 8 sandwich cookies; fold into pudding mixture.

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  • Spoon filling into crust, swirling top decoratively. Refrigerate 2 hours or as long as overnight.

Nutrition Facts

223 calories; 8 g total fat; 4 g saturated fat; 3 mg cholesterol; 302 mg sodium. 32 g carbohydrates; 1 g fiber; 2 g protein;

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