Instructions
- Pulse the cookies in a large bowl of a food processor until coarsely ground – add butter and pulse a few times until mixture resembles damp sand.
- Transfer crumb mixture into a glass or metal pie plate. Use the bottom of a small measuring cup to press the crumbs evenly on the bottom and up the sides.
- Using electric beaters, whip the milk and pudding mix until smooth and thick. Gently fold in about a cup of Cool Whip. Pour into pie crust and chill at least two hours.
- Just before serving, pile on the remaining Cool Whip, and cut into wedges.
