- 1 1/2 cups half-and-half cream
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 cup finely crushed chocolate cream-filled sandwich cookies
- 1 chocolate crumb crust (9 inches)
- In a mixing bowl, 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, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.