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Sunday, November 30, 2008

Ginger Snap Cookie Creme 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

1 2/3 cup ginger snaps, crushed
1/4 cup softened butter
1/4 cup sugar

15 ginger snaps, crumbled
Whipped cream, optional


Crust: Crush cookies into a crumb consistency with a food processor or rolling pin. Add butter and sugar. Press mixture into a pie pan. 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. Top with crushed cookies and freeze 2-3 hours.

Serve with a dollop of whipped cream.

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