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Cookies & Cream Pie

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 roll Pillsbury Cut & Bake Sugar Cookie Dough
1 pkg Jell-O Chocolate Flavor Instant Pudding Mix
3 cups milk
1 package (8 oz.) Philadelphia Cream Cheese
1 can Eagle Brand Sweetened Condensed Milk
1 tub (8 oz.) Vanilla Cool Whip
1/4 cup chopped pecans
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Let's Make It
1
With a rolling pin - roll out sugar cookie dough 1/4 inch thick round - enough to insert in 9" pie plate. Bake in pie plate as stated on directions. Allow to cool once finished baking.
2
In bowl combine instant chocolate pudding mix and milk (fat free may be substituted). In mixer, combine cream cheese and condensed milk and blend until smooth. Add in chocolate pudding mixture and blend. Remove bowl from mixer and fold in vanilla Cool Whip.
3
Pour into cool cookie pie shell and top with chopped nuts. Allow to cool in refrigerator for at least 2 hours and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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