Preheat oven to 350°F. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator.
Kraft Kitchen Tips!
Sprinkle 2 Tbsp. chopped toasted pecans onto bottom of crust before adding filling as directed.
Good news! You'll save 50 calories per serving by preparing with 30% Less Fat Oreo Cookies, skim milk, Jell-O Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 5 mg
Sodium 370 mg
Carbohydrate 24 g
Fibre 0 g
Sugars 12 g
Protein 3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.