1 (7 ounce) can evaporated milk
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package marshmallow creme (optional)
1 (8 ounce) container frozen butterball cookie crumbs
1 pint heavy whipping cream, whipped
In a large glass or metal bowl, beat margarine, sugar and vanilla until smooth. Beat in marshmallow creme and butterball cookie crumbs. Stir in milk mixture while whipping cream was in pastry bag.
Pour filling into pie shell and serve. Return whipped cream to pan in middle of the dish. Pour remaining cream on top of pie. Chill in refrigerator and serve warm.