Oreo Cookie Dessert

Crust:
¾ package Oreo cookies, crumbled fine

Spray 9x13 inch dish with Baker’s Joy. Add the crumbs and bake in preheated oven at 350 for 10 minutes. Cool.

Filling:

2 (3oz) packages instant pistachio pudding
1 ½ cups half and half or whole milk
1 qt vanilla ice cream softened
1 16 oz carton Cool Whip

Mix pudding as stated on package, using only the 1 ½ cups milk. Mix well; add to this the softened vanilla ice cream and mix well. Pour over Oreo crust that is cool and top with Cool Whip. Refrigerate for several hours before serving. This is very pretty and delicious. Serves 18.