Some the ingredients required to prepare this dessert recipe are

One package or six ounce of Pepperidge Farm® Milano® cookies.

Sliced pecans of ½ cup quantity.

Butter of 3 tablespoon quantity.

Four ounce of 2 bars of roughly sliced white chocolate.

Milk of ,one and three fourth cup of quantity.

One package of three to four ounce of pie filling mix and readymade vanilla pudding

Softened frozen whipped topping in two cups

Clean Raspberries

Sheared white chocolate.

Preparation Method

In a resealable package, put seven cookies, seal it and with the help of rolling pin squash it. Into an average bowl transfer the compressed cookies. Then blend the butter and the pecans. The mixture should be pushed into the base and a quarter inch up and about the surface of the 9 inch pie plate. Then slice into half the remaining cookies. Then put the cookie pieces, cut down the sides, and the pie plate internal ends. For one hour refrigerate it.

Over a low heat, a quarter cup of milk and the chocolate should be warmed, stir from time to time, until the chocolate is dissolved and the mixture is soft. From the heat, the saucepan should be removed and at room temperatures allow it to cool.

In a big bowl, the remaining milk and the mixture of pudding should be combined and as per the directions given in the package stir it. Then blend in the mixture of chocolate, a whipped topping cup should be creased in. Into the crust of the cookies, spoon the mixture. Up to a duration of three hours refrigerate it or till the filling is in place.
The residual whipped topping, the sheared chocolate, and the raspberries can be topped on the pie.