1. Set aside 2 Tbsp cookie crumbs. Spray pie pan with nonstick cooking spray; coat pan evenly with remaining crumbs; set aside. In small saucepan, sprinkle gelatin over 1/4 cup milk to soften. Cook over low heat until gelatin dissolves completely; remove from heat.
2. Prepare pudding according to package directions, using remaining 1 1/2 cups milk; beat in gelatin mixture. Fold in 1 cup whipped topping and spoon into prepared pan. Spread remaining whipped topping over top of pie; sprinkle reserved cookie crumbs around edges and in center of pie. Chill several hours before serving.
EXCHANGES
Carbohydrate 1/2
Fat 1/2
PYRAMID SERVINGS
Starch 1/2
Fat 1/2
NUTRITION FACTS
Calories 70(17 calories from fat)
Fat 2 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 83 mg
Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 3 g
Protein 3 g