1 1/2 c. cold half and half
1 pkg. (4 serving size) vanilla instant pudding
8 oz. Cool Whip, thawed
1 c. crushed chocolate sandwich cookies
1 graham cracker crust

Pour half and half into large bowl. Add pudding mix and beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes, then fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes before serving. Store leftovers in freezer.