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Frosted Sugar Cookie Pie

Laura Petersen
Print Recipe
Servings 8

Ingredients
  

  • Crust
  • 2 cups cookie crumbs
  • 4 Tbs. melted butter
  • 2 Tbs powdered sugar
  • Filling
  • 1 small box instant vanilla pudding
  • 1 cup International Delight Frosted Sugar Cookie Creamer
  • 3/4 cup milk
  • 3 cups heavy whipped cream separated after it is whipped
  • Topping
  • 2 cups heavy whipped cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 8 mini frosted sugar cookies

Instructions
 

  • Crust
  • Preheat an oven to 350°F.
  • In a pie plate, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
  • Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more.
  • Filling
  • In a bowl combine pudding mix, creamer and milk. Blend until there are no more lumps. Place in refrigerator until set.
  • While filling is chilling, whip the heavy whipping cream with 1tsp of vanilla and powdered sugar.
  • When filling has chilled and thickened carefully fold in 1 cup whipped cream until completely incorporated then pour into cookie crust. Place back in refrigerator for 30 minutes. When filling has set cover filling with 1 cup of whipped cream. Place the remaining whipped cream in piping bag and decorate top of pie with whipped cream and small sugar cookies if you choose or just eat the pie and enjoy!