1 6 oz. pkg. SnackWell's mint creme cookies, divided
8 oz. Fat Free Cool Whip, thawed, divided
8 oz. fat free cream cheese, softened
1/2 c. sugar
8 oz. container Breyers vanilla low fat yogurt
Oreo pie crust
Halve 4 of the cookies; reserve for garnish. Finely chop remaining
cookies; set aside. Reserve 1/2 c. of the whipped topping for
garnish. Beat cream cheese and sugar in large bowl on medium until
well blended. Add yogurt; mix well. Gently stir in reaming
whipped topping and chopped cookies. Spoon into crust.
Refrigerate 3 hours or until firm. Garnish with reserved topping
and cookies just before serving.
You may substitute 1 c. fat free sour cream for yogurts.
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