1 graham cracker pie crust

1 1/2 cups cold milk or light cream

1 3 oz. package vanilla instant pudding

4 ounces whipped topping thawed

1 cup oreo cookies finely crushed

Pour cream or milk into a large bowl.

Add pudding.

Beat with wire whisk until blended, 1 minute. Let stand 5 minutes.

Fold in whipped topping and crushed cookies.

Spoon into crust.

Refrigerate until firm, about 6 hours.

Garnish with more whipped topping, whole or crushed cookies as desired.