INGREDIENTS
32 Oreo Cookies
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
DIRECTIONS
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread 1-1/2 cups of the pudding onto bottom of crust; set aside.
Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
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