Ingredients
1-1/2 cups half-and-half cream1 package (3.4 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed1 cup crushed Oreo cookie crumbs (about 11 cookies)1 chocolate crumb crust (9 inches)
Preparation
In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies.
Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.
