Cookies & Cream No Bake Pie
| Servings |
slices
|
Ingredients
- 1 (8oz) pkg cream cheese (room temperature)
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 1 8 oz container Cool Whip ®
- 12 MI-DEL® Gluten Free Chocolate Sandwich Cookies
- 1 MI-DEL® Gluten Free Chocolate Snap Pie Crust
Ingredients
|
Instructions
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
- Coarsely chop 10 Sandwich Cookies into pieces. Add to cream cheese mixture and blend with mixer until combined, further breaking up some of the chunks.
- Fold Cool Whip into cream cheese mixture. Spoon into Chocolate Snap Pie Crust.
- Refrigerate at least 2 hours before serving. Store covered in refrigerator for up to 3 days.
- Before serving, garnish with remaining 2 crushed cookies. Enjoy!
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