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Whisk pudding, milk, and vanills in a medium
sized bowl. Let it sit while you prepare the
crust. Crush the cookies in a large gallon
sized Ziploc bag using a rolling pin. Reserve
1/2 cup of the cookie crumbs. Place the 2 Tbsp
melted butter in the bag and press with your
hands to work the butter thorough the remaining
cookie crumbs. Pour crumbs into a 9in square
baking dish. The crust wont be solid, it'll
stay crumbly.
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