Butterscotch Pecan Sandies Pie

Butterscotch Pecan Sandies Pie

1 cup cold milk
1 package (4-serving size) butterscotch pudding
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
8 Cookies Keebler® Sandies® Pecan
1 Graham cracker Pie Crust

  1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping.

  2. Reserve 1/3 cup of Keebler® Pecan Sandies™ cookies. Stir remaining cookies into pudding mixture. Spread in crust.

  3. Top with remaining whipped topping. Sprinkle with remaining Keebler® Pecan Sandies™ cookies. Refrigerate at least 3 hours or until set. Store in refrigerator