Arrange cookies on bottom and up side of 9-inch pie plate. (Cookies should cover plate evenly.)
Pour milk into medium bowl. Add ice cream. Beat with wire whisk until well blended. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 3 min.; pour into prepared pie plate.
Refrigerate several hours or until set. To decorate, spoon whipped topping into resealable sandwich bag. Squeeze extra air out of bag; close tightly. Snip a small corner off bottom of bag with scissors. Squeeze bag gently to make design. Refrigerate until ready to serve. Store leftover pie in refrigerator.
A portion, 1/8 of the pie, is all that is needed to provide big chocolate flavor.
How to Thaw COOL WHIP
Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in the microwave.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.