A while back, I made a delicious cheesecake using a recipe from Philadelphia's site (the cream cheese company, not the city of brotherly love). One recipe that caught eye, but I didn't use at the time was a cheesecake with crushed up cookies as the crust. When the time came for me to make a pie with the cookie crust, I didn't have a lot of time because it was an evening after work, of course, so I quickly threw together a pie using some of my favorite easy dessert products.
This pie is a bit messy because the crust was very crumbly, but it was tasty. It's one of those easy recipes that can come together with little effort, but it will look fun and inviting for entering or just for your family. You can use your favorite packaged or homemade cookies as the crust, but make sure that they are dry because that's the key to getting the chunky pieces needed for the crust.
13 oz package of Chips Ahoy cookies (the dry variety works best)
3.5 oz package of instant chocolate pudding prepared according to the package
8 oz container of cool whip
2 tbsp margarine or butter
1. Crush the cookies with a fork or chop them in the food processor until they become small chunks but not dust (leave a few cookies out to decorate, if desired).
2. Mix the cookies crumbs with the butter/margarine until moistened.
3. Press the cookie mixture onto the bottom of a 9 inch pie dish until the bottom and most of the sides are covered.
4. In a large bowl mix the prepared pudding with the Cool Whip. Pour that mixture into the crust. Top with a few leftover cookies.
5. Refrigerate the pie for at least 2 hours. This will help the crust stick together better. Serve with a glass of milk.