Ice Cream Shop Pie

Ingredients

• 6 oz ready-to-use graham cracker crumb crust 
• 1 pkg jell-o pudding instant (4-serving size)
• 1 cup milk cold
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Pour milk into large bowl.
2. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.
3. Freeze 6 hours or until firm.
4. Remove pie from freezer 15 min. before serving.
5. Let stand at room temperature or place in refrigerator until pie can be cut easily.
6. Garnish as desired. Store leftovers in freezer.