Instructions: Pour milk or half-and-half into large bowl. Add pudding mix. beat with wire whisk or electric mixer 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and chopped cookies. Spoon into crust. Spread mixture evenly.

Freeze 6 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can easily be cut.

Garnish with additional OREO crushed pieces, if desired. Store leftover pie in the freezer.

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