1 (4 serving size) pkg. Jello vanilla instant pudding
1 1/2 c. cold half and half light cream or milk
3 1/2 c. Cool Whip, thawed
1 c. chopped chocolate sandwich cookies
1 (6 oz.) chocolate crumb crust

Prepare pudding mix with 1 1/2 cups half and half. Fold in whipped topping and cookie crumbs. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving. Store in freezer.