1. Crush 24 cookies to form fine crumbs; mix with butter until
blended. Press onto bottom and up side of 9-inch pie plate.
refrigerate while preparing filling
2. chop 8 of the remaining cookies. Beat cream cheese and sugar in
medium bowl with mixer until light and fluffy. Add chopped cookies
and cool whip stir gently until blended spoon into crust
3. refrigerate for 2 hours or until firm. Halve remaining 4 cookies
insert cut edged down into the top of the pie
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