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  • 1 pound OREO cookies
  • 1 quart vanilla ice cream, softened
  • 1/2 cup milk
  • 2 boxes instant Pistachio pudding
  • 1 pint whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoons vanilla


  1. Crumble OREO cookies (not too fine).
  2. Line a 9 by 13 inch baking dish with half of the cookies.
  3. Place in freezer while preparing remaining ingredients.
  4. Mix with mixer: milk, softened ice cream and pudding.
  5. Put the pudding mix in the refrigerator for 15 minutes.
  6. Meanwhile, whip the whipping cream, adding 1/4 cup sugar, 1/2 teaspoons vanilla.
  7. Spread the pudding mix on top of the cookie mixture.
  8. Add whipped cream, then top with remaining cookie crumbs. Keep refrigerated.

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