5 pkts of gelatin
1 c. sugar
7 egg yolks
1 qt. milk
24 oz. Rich's whipped topping
32 chocolate sandwich creme cookies
2 (9 inch) baked pie shells

Blend gelatin and sugar, add egg yolks, whip until light in color, heat milk to scalding, remove from heat, blend in egg yolk mixture. Cool until thickened. Whip topping to full volume. Fold in 2/3 (16 oz.) of whipped topping into cooled mixture. Crush 20 cookies, gently fold into mixture and fill shells. Chill 2 hours. Garnish with remaining topping and sit on rest of cookies. Makes 2 pies.