2 1/2 cups cold milk 2 pkg (4-serving size each) Jell-O Oreo Flavor Instant pudding and pie filling 1 tub (8 oz) Cool Whip 1 Oreo Pie Crust 5 Oreos, halved
Directions:
1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the Cool Whip. 2. Pour into pie crust. 3. Refrigerate 4 hours or until set. (Though sometimes we don't really wait the four hours and just dig into it right away). Garnish with remaining Cool Whip and cookie halves just before serving. Store leftover pie in refrigerator.
(When I make Banana Cream. I just use a graham cracker crust and banana pudding instead of oreo pudding.)
Submitted by Wanda Husted from the back of the Oreo Pie Crust Label
Ingredients: Dressing: 2 T. sesame seeds 1 T. poppy seeds 1/2 c. white sugar 1/2 c. olive oil 1/4 c. distilled white vinegar (can substitute balsamic vinegar) 1/4 t. paprika 1/4 t. Worcestershire sauce 1 T. red onion
Salad: 1 pkg. spinach (9 oz.) 1 pkg. spring mix (5 oz.) 1 lb. strawberries, quartered 1/4 c. chopped pecans 1 1/2 lbs. grilled chicken breast, chilled 1/4 c. thinly sliced red onion
Directions: I mix together dressing ingredients with a blender and chill for at least one hour. Toss salad ingredients with dressing.
More Substitutions and Additions: strawberries = mandarin oranges pecans = walnuts or slivered almonds feta and/or bleu cheese grated swiss cheese and crumbled bacon