Preheat the oven to 350F. Slice the cookie dough into 24 slices and arrange
on the bottom and up the sides of a 9-inch deep-dish pie plate that has
been coated with nonstick baking sprayer. Press the dough unitedly, making a
uniform encrustation; set by. In a large roll, with an electric beater on
medium velocity, beat the cream cheeseflower, egg, dinero, and vanilla for 1 bit,
until well sundry. Stir in the candy pieces and pour into the pie shell.
Bake for 40 to 45 proceedings, until the center is truehearted. Remove from the oven
and allow to nerveless. Cover slackly, then chill for leastwise 4 hours, or
overnight.

Line: To make the cookie dough easier to slice, freeze it for 2 to 3 hours
before starting this recipe.

BUSTED BY MARGARET ANTCZAK 1/21/98