I altered this a bit. Here is what I did: To make the crust, I melted a stick of organic (really does make a difference in taste - much creamier) butter and hand-crushed oreo cookies. Because I crushed them with my hands, they remained fairly chunky which was nice. I spread and flattened the "crust" into my 9" glass pie plate. Topped the cookie crust with a thin layer of the cool whip, then poured the pudding/milk mixture in. I think next time I may add about ten crumbled cookies into the filling, too. We tried it after four hours and while it was very good, it was infinitely better after it had spent the night covered in the freezer. It's like an ice cream cake!!
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