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Chocolate Chip Cookie Crust Chocolate Pie

Prep Time
10
min.
Total Time
40
min.
Servings

8 servings

Here's one for the chocolate chip cookie lovers in the house: a creamy, dreamy chocolate pie with a crust made with—you guessed it.

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What You Need

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Make It

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  • Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
  • Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
  • Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.

Size Wise

Keep an eye on portion size when enjoying this rich chocolatey dessert.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 300
Total fat 17g
Saturated fat 9g
Cholesterol 25mg
Sodium 390mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My son's college friends absolutely loved this! My son's college friends absolutely loved this! Try giving it a twist by using peanut butter/chocolate chip cookies and adding a few tablespoons of peanut butter to the pudding mixture before adding the Cool Whip. I would decrease the amount of butter used in the crust. Only 1/4 cup was necessary to hold the cookies together.
Date published: 2005-03-11
Rated 5 out of 5 by from This pie was so easy to make, and my family loved it. This pie was so easy to make, and my family loved it. I don't usually keep all the ingredients on hand, but it is well worth a special trip the the store. The butter/chocolate chip cookie crust is what makes this dessert so unique and delicious. This is a family favorite.
Date published: 2006-07-09
Rated 5 out of 5 by from This pie was excellent - the crust was a little buttery so I might cut back on the butter next time,... This pie was excellent - the crust was a little buttery so I might cut back on the butter next time, just making the cookie crumbs moist enough to make a pie crust. However, the pie lasted one night, so I shouldn't complain! Easy and great for a quick dessert.
Date published: 2008-01-14
Rated 5 out of 5 by from Delicious, quick, easy & terrific served FROZEN! Delicious, quick, easy & terrific served FROZEN! Once it has set, cut the slices in the pan, then put the pie in the freezer. Easier to serve. I used Devil's Food pudding for richer chocolate flavor and folded in mini-chocolate chips. YUMMY!
Date published: 2006-05-15
Rated 5 out of 5 by from I am now required to make this recipe at every family function. I am now required to make this recipe at every family function. It is very rich, but sooooo gooood! The only thing I suggest is for the crust, I use 18 crushed cookies and I use Fat Free or Lite Cool Whip to cut some of the calories.
Date published: 2004-09-09
Rated 5 out of 5 by from This was good. This was good. I substituted low fat chocolate fudge pudding and used the 1% milk with it. I brought it to a get together, and everyone loved it. Good, Good, Good!
Date published: 2006-07-29
Rated 5 out of 5 by from I found this recipe to be very easy to make and it tasted great too. I found this recipe to be very easy to make and it tasted great too. I am no fan of cooking so anything that is a quick fix is a hit on my list.
Date published: 2006-08-26
Rated 4 out of 5 by from It was very good but the "crust" wasn't really a crust. It was very good but the "crust" wasn't really a crust. You had to spoon out the dessert. It's tastes great though.
Date published: 2005-09-28
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