Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Keep an eye on portion size when enjoying this rich chocolatey dessert.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* 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.