Crust-
Mix together and spread on cookie sheet. Toast at 375 for 10 minutes, stirring twice. Cool. Place 1/2 of crumbs in a 9 x 13 pan. Reserve other half for topping.
Filling-
Blend in large mixer bowl on low speed. Then beat 15 -20 minutes at high speed. Do not underbeat. Mixture will fill bowl if beaten long enough. Fold in 1 cup cool whip. Spread over crust. Sprinkle with remaining crumbs and freeze.
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