If you are lover of chocolate chip cookies, you are going to marvel over this no-bake chocolate chip cookie pie. The recipe uses Chip Ahoy, and it is all types of scrumptious good stuff. Thanks to our friends at Carolina Blessings; Recipes from Friends of the Children’s Home Society of North Carolina, we can enjoy this tasty snack.
To make this yourself, you will 1—13 ounce—package of chocolate chip cookies. The original crunchy works best for the recipe. The soft and chewy will be too soft. Again, Chips Ahoy is recommended. 1—9 ounce—prepared graham cracker pie crust, 1 cup of milk, and 1—8 ounce container of Cool Whip.
First, set aside 2 chocolate chip cookies to use as a crumble on top of the pie. Pour milk in a measuring cup and dunk 8 cookies, one at a time, in the milk. Then in a single layer in the bottom of the graham cracker crust. You do not want the cookie to be overly saturated with milk to crumble quickly, so dunk each cookie quickly.
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
Next, spread 1/3 of the Cool Whip evenly over the cookies. Follow the first step by dipping 10 or 11 cookies, one at a time, in the milk and make another layer over the Cool Whip. Spread more Cool Whip evenly over the cookies, and repeat to create one more layer of cookies and one more layer of Cool Whip.
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
Crumble the reserved 2 cookies and sprinkle on top of the pie. Cover the pie, and chill for at least 8 hours before serving.
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
IMAGE SOURCE: THE KITCHEN IS MY PLAYGROUND
You will enjoy, we know it!
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