From Our Recipe Box to Yours...

Here's one that just sounded soo good when Janette was talking about wanting to make it!! Be warned, I have not tried this, but can't wait to!!! Maybe you should try it and let me know what I am missing! wink, wink...

Chocolate Monster Cookie Pie
Yield: 8 slices

Ingredients:
For the Crust:
1 C. Graham cracker crumbs (about 10 whole graham crackers)
1/2 C. quick oats
3 T. brown sugar
1/8 tsp. salt
1/4 C. butter, melted
2 tsp. vanilla extract

For the Filling:
1.5 oz. box fat-free sugar-free chocolate pudding (I think I'd just use regular instant pudding myself...)
2 T. brown sugar
1 1/4 C. non-fat milk
1/4 C. peanut butter
1- 8 oz. tub reduced-fat Cool Whip
1/4 C. mini chocolate chips
3 T. quick oats
3 T. semi-sweet chocolate chips
1/4 C. peanut butter M&M's

Directions:
Preheat oven to 350. Spray a 9-inch pie plate with non-stick cooking spray. Stir together graham cracker crumbs, oats, brown sugar, and salt until well-combined. Stir in melted butter and vanilla until mixture is moistened. Press into bottom of pie plate. Bake for 8 minutes or until crust is light golden. Let cool completely. Whisk together pudding mix and brown sugar until combined. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in Cool Whip. Stir in mini chocolate chips. Pour into pie crust. Sprinkle oats and chocolate chips on top. Refrigerate for 1 - 2 hours until firm. Sprinkle M&M's on top right before serving. Store leftovers in the refrigerator.