1 (9 inch) pie shell, baked
110 sugar cookies
1 egg
1 cup nondairy whipped topping
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine cookies and whipped topping. Make a well in the center of the cake and pour in egg and sugar. Beat on high speed until blended, 3 to 5 minutes. Gently stir in the nondairy topping mixture.
Shape cake as shown in recipe. Place in a 9-inch pie pan. let rise for 2 minutes; remove from oven and allow to cool completely. Put sliced cookies in deep bottom of pie pan. Top with whipped topping. Bake in preheated oven for 40 minutes or until just set.
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