Mint Chocolate Pudding Pie

Ingredients:

• For the crust:
• 1 10-oz package Fudge Mint Thin cookies, divided
• ¼ cup Coburn Farms butter, melted
• For the filling:
• 1 package Instant chocolate pudding
• 1 cup Coburn Farms milk
• 1 cup Coburn Farms thawed creamy whip

Directions:

1. Preheat the oven to 350° F. Grease an 8 or 9-inch pie plate.
2. For the crust, add cookies into the bowl of a food processor and pulse until fine crumbs form. Alternatively, add the cookies to a large zipper bag and crush with a rolling pin.
3. Combine the crumbs and butter and mix until the crumbs are moistened. Press the crust into the pie plate. Bake for 8 minutes then remove from oven and allow to completely cool (place in refrigerator or freezer as necessary).
4. For the filling, add the pudding mix and milk to a mixing bowl and beat on high speed with electric mixer for 3 minutes (or 450 strokes by hand).
5. Use a rubber spatula to gently fold in the creamy whip until it is completely incorporated into the pudding.
6. Spread the filling into the cooled crust and chill in the refrigerator for at least 1 hour.
7. Top pie with additional creamy whip and crushed or halved cookies.

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