Frozen Pistachio Cookie Dessert

  Secret Ingredients 1 quart vanilla frozen yogurt 20 ounces oreo cookies 6 tablespoons margarine, melted 1 1/2 cups skim milk 2 (3 1/2 ounce) packages instant pistachio pudding mix 8 ounces cool whip lite, thawed Directions Soften ice cream while preparing crust. Place cookies in a food processor or blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13x9 dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream; mix well. Fold in whipped topping. Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lighty. Cover and freeze for 4 hours or overnight. Remove from freezer 20 minutes before cutting.