I modified this recipe extensively before making it, and made it into a low fat pie. Used a purchased Oreo pie crust that only holds about 4 cups of filling. Cut the whole recipe in half to fit into the crust, omitted putting cookie crumbs in the bottom of the crust (used 1/2 the crumbs in the pudding mixture, 1/2 over the mixture. Couldn't find SNACKWELL'S cookies, so used Oreo's (scraped out the white filling, then weighed out 3 1/2 oz. before crushing them. Since I dividied the recipe in 1/2, I should have only used 2 oz. of the Cool Whip on the top of the pie. I used a little extra. THIS PIE WAS VERY CHOCOLATY AND SUPURB. I would suggest storing the pie (covered) in the freezer and cutting slices and defrosting them as you need them. (This way the crust comes out of the pan better.
