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Ginger Snaps Cookie Cream Pie

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Submitted by: ethelsrecipes1

 

Vanilla pudding is the base for this creamy, frozen, ginger snap crust pie.
 

Ingredients

  • Pie:
  • 1 1/2 cup half and half
  • 1 pkg instant vanilla pudding
  • 1 8 oz container whipped topping
  • 1 1/2 cup crushed ginger snaps
  • Crust:
  • 1 2/3 cup ginger snaps, crushed
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • Topping:
  • 15 ginger snaps, crumbled
  • Whipped cream, optional

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Method

Pie: Pour half and half in bowl and add vanilla pudding. Whip for 2 minutes and set aside for five minutes. Fold in whipped topping and crushed cookies. Pour into crust and freeze 2-3 hours or until stiff. Crust: Crush cookies into a crumb consistency with a food processor or rolling pin. Add butter and sugar. Press mixture into a pie pan and fill with pie filling. Top with crumbled cookies and freeze 2-3 hours.

 

Notes: Serve with a dollop of whipped cream topping, if you like.

 

Number of Servings: 8

 

Submitted by: ethelsrecipes1 ()

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