- 1 (6 ounce) package Pepperidge Farm® Milano® cookies
- 1/2 cup chopped pecans
- 3 tablespoons butter
- 2 (4 ounce) bars white chocolate, coarsely chopped
- 1 3/4 cups milk
- 1 (3.4 ounce) package vanilla instant pudding and pie filling mix
- 2 cups thawed frozen whipped topping
- Fresh raspberries
- Shaved white chocolate
- Place 7 cookies into a resealable plastic bag. Seal the bag and crush the cookies with a rolling pin. Pour the crushed cookies into a medium bowl. Stir in the pecans and butter. Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate. Cut the remaining cookies in half. Place the cookie halves, cut-side down, around the inside edge of the pie plate. Refrigerate for 1 hour.
- Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often. Remove the saucepan from the heat and let cool to room temperature.
- Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions. Stir in the chocolate mixture. Fold in1cup whipped topping. Spoon the mixture into the cookie crust. Refrigerate for 3 hours or until the filling is set.
- Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.