Ginger Snaps Cookie Cream Pie

Vanilla pudding is the base for this creamy, frozen, ginger snap crust pie.

Ingredients:

• Pie:
• 1 1/2 cup half and half
• 1 pkg instant vanilla pudding
• 1 8 oz container whipped topping
• 1 1/2 cup crushed ginger snaps
• Crust:
• 1 2/3 cup ginger snaps, crushed
• 1/4 cup softened butter
• 1/4 cup sugar
• Topping:
• 15 ginger snaps, crumbled
• Whipped cream, optional

Directions:

Pie: Pour half and half in bowl and add vanilla pudding. Whip for 2 minutes and set aside for five minutes. Fold in whipped topping and crushed cookies. Pour into crust and freeze 2-3 hours or until stiff. Crust: Crush cookies into a crumb consistency with a food processor or rolling pin. Add butter and sugar. Press mixture into a pie pan and fill with pie filling. Top with crumbled cookies and freeze 2-3 hours.

Number of Servings: 8

Notes from the Cook: Serve with a dollop of whipped cream topping, if you like.