Preparation:
Set aside 1/4 cup crushed cookies for topping. Combine the remaining cookies with butter; spread into a 13-inch x 9-inch dish. Set aside. In a mixing bowl, combine whipped topping mixes, milk and vanilla. Beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form Add cream cheese; beat until smooth. Spread over crust; top with pie filling. Sprinkle with reserved cookies. Refrigerate for 12 to 24 hours before serving. |
