1 and 1/2 cups half and half cream (I used dairy free cream)
1 pkg. instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed
1 cup crushed oreos (about 11 cookies)
1 chocolate crumb crust
Combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm. May be frozen up to 3 months. Remove from freezer 10 minutes before serving.
1 comment:
Where do you get dairy free cream?!
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