Pie Maven.com

Diabetic Cookies and Cream Pie

1 Graham Cracker Crust

1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray)

1 cup fat-free milk

1 (1.5 oz.) pkg. vanilla sugar-free, fat-free instant pudding mix

4 cups fat-free whipped cream

 

Place cookies in a Ziploc bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping.

Combine milk and pudding mix in a large bowl. Whisk until blended.

Fold in 3 cups whipped topping and crushed cookies (except 1/4 cup reserved for topping.)

Pour mixture into pie crust.

Cover and freeze 4-6 hours or until firm.

Top each serving with 1 1/2 tbsp whipped topping. Sprinkle evenly with reserved 1/4 cup cookie crumbs.