Ingredients
2 cups cold milk
2 pkgs. (4 servings each) chocolate Jell-O instant pudding and pie filling
12 Nutter Butter Peanut Butter cookies (cut cross in half)
Cool whip french vanilla whipped topping
Preparation
Pour milk into medium bowl. Add dry pudding mixes. Beat whisk 2 minutes or until well blended (mixture will be thick) Spoon 1&1/2 cups of the pudding into 6 oz. Oreo pie crust top with nutter butter cookies. Gently stir 1 &1/2 cups thawed cool whip into remaining pudding, spoon over pie. Refrigerate for 3 hours top with cool whip just before serving. Store leftover pie.
