Cookies & Cream Chocolate Pudding Pie

Do you need to bring a dessert to something this weekend but don't want to spend a lot of time making it?  If you like Oreo type cookie desserts, this is one you need to try!

Once the cookies are crushed it also comes to together pretty fast, which if you have read many of my posts you know those are my favorite kind of desserts!

One day I will actually take the time to make desserts that I have on my to do list that take hours and hours, but of course are totally worth it!

In the meantime, I will stick to these easy but so impressive desserts!

Once again, fairly basic ingredients.  If  you are buying your pie crusts, which come in two packs, check out this recipe to make use of the second crust!  In case you are wondering, I do buy the Oreo brand because I do like the double stuff variety the best.  That is also a large box of pudding.  I get frustrated with the recipes that give you the ounces, but that isn't a safe bet as the sugar free kind weigh so much less!  So I believe that box serves 6, vs the small boxes which only serve 4. 
So, once your crust is cooked and pretty much cooled (I put mine in the fridge to speed that process along), whisk together the pudding and the milk.  Once the lumps are pretty much gone, stir in half of the whipped topping and then mix in half of your cookies.

Scrape that into the pie crust and refrigerate for at least 20 minutes.  Spread the remaining whipped topping over that and sprinkle with remaining cookies and then drizzle with caramel sauce and you are done!  So easy right?  You could put this in a graham cracker or other pre-made crust, but I have really come to enjoy the contrast between the buttery flavor of the crust and the sweetness of the filling.

I kept my cookie pieces pretty big, personal preference for that part.  This is definitely one I will be making again!

Cookies & Cream Chocolate Pudding Pie
As originally found on This Gal Cooks

Ingredients

1 9" pie crust, baked and cooled according to package instructions
1 large box of chocolate pudding 
1 8 oz container of whipped topping, divided
1 1/2 C milk
2 C chopped chocolate sandwich cookies (about 22-25 cookies)
Caramel Sauce for drizzling

Directions

1. In a mixing bowl, whisk together the pudding mix and the milk. Stir in half of the whipped topping and mix well with a spoon. Mix in half of the cookies. Scrape the mixture (it will be thick) into the pie crust and refrigerate for about 20 minutes or until firm.  Can wait a couple of hours if need be.
2. Spread the remaining whipped topping over the pie with a rubber spatula. Sprinkle with the remaining cookies and then drizzle with the caramel sauce.