- 1 of 3 Process 20 cookies in food processor or blender until finely crushed. Add 2 to 3 tablespoons milk; process until crumbs begin to hold together. Press into 9-inch pie dish.
- 2 of 3 With hand mixer, beat instant pudding and pie filling, 1 cup milk and creme de menthe (see Note) in bowl until thickened and smooth. Fold in whipped topping. Chop remaining 8 sandwich cookies; fold into pudding mixture.
- 3 of 3 Spoon filling into crust, swirling top decoratively. Refrigerate 2 hours or as long as overnight.
Servings Per Recipe: 12
Per Serving: 4 g sat. fat, 3 mg chol., 8 g Fat, total, 32 g carb., 2 g pro., 223 kcal cal., 302 mg sodium, 1 g fiber