White Chocolate Silk Pie
- Place 7 cookies into a resealable plastic bag. Seal the bag and crush the cookies with a rolling pin. Pour the crushed cookies into a medium bowl. Stir in the pecans and butter. Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate. Cut the remaining cookies in half. Place the cookie halves,cut-side down,around the inside edge of the pie plate. Refrigerate for 1 hour.
- Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over low heat until the chocolate is melted and the mixture is smooth,stirring often. Remove the saucepan from the heat and let cool to room temperature.
- Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions. Stir in the chocolate mixture. Fold in 1 cup whipped topping. Spoon the mixture into the cookie crust. Refrigerate for 3 hours or until the filling is set.
- Top the pie with the remaining whipped topping,the raspberries and shaved chocolate.
Recipe Made With
Pepperidge Farm® Monaco® Double Chocolate cookies
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