Lemon Oreo Pie

🧂 Ingredients

• 16 oz. pkg. Lemon Oreos

  divided use
• 1 1/2 cups half-and-half
• 5.85 oz. pkg. instant vanilla pudding mix

  (dry)
• 8 oz. container cool whip

  or other non-dairy whipped topping, thawed
• 1 9-inch graham cracker crust

Instructions

• 1 Set aside 8 Lemon Oreos.
• 2 Coarsely chop 11 Lemon Oreo cookies to equal approximately 1 ½ cups chopped
  Lemon Oreos.
• 3 Set aside.
• 4 Combine vanilla pudding with half and half and whisk vigorously for two minutes.
• 5 Fold in Cool Whip topping.
• 6 Stir in coarsely chopped Lemon Oreos.
• 7 Pour Oreo mixture into graham cracker crust.
• 8 Line the outside edge of the pie evenly with the remaining whole Lemon Oreos.
• 9 Coarsely chop another two or three Lemon Oreos.
• 10 Sprinkle chopped Lemon Oreos over top of pie.
• 11 Freeze for about 6 hours before serving.
• 12 Remove from freezer about 10-15 minutes before serving.

Nutrition Info