Chocolate Mousse Pie

Luxurious chocolate mousse layered with vanilla ice-cream on a sweet Oreo cookie crust by Lacey Johnston.
Serves 6 - 8.

• 1 1/2 cups 2% Milk, cold
• 1 pkg. Oreo Cookies
• 1 pkg. Jell-O Instant Chocolate Pudding Mix
• 1 quart Vanilla Ice-Cream, softened
• 1 cup Cool Whip Topping

1. Place cookies in a food processor, blend till finely crushed.
2. Spread evenly into a 9" pie place, press onto bottom and side of dish with even pressure to form crust.
3. Bake in a 375* degree oven for 4 - 5 minutes or until edges are browned, let cool completely before filling.
4. Beat softened ice-cream in a large bowl with electric mixer until spreadable.
5. Evenly spread the ice-cream into the cooled pie crust until half full.
6. Cover pie with foil and freeze till ice-cream hardens, at least 2 hours.
7. Pour milk into large bowl, adding dry pudding mix.  Beat with wire whisk 2 minutes.
8. Gently fold in cool whip with spatula.
9. Evenly spread chocolate mousse over ice-cream layer.
10. Cover with foil and freeze, at least 4 hours.
11. Remove from freezer 10 minutes before serving.  Keep leftovers in freezer.