Cookie Dough Pie
15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip- I used 8 ounces
2 cups milk
Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.
The one pictured here was made in a 9 x 13 pan and used 3 bags of cookies and 3 tubs of cool whip.
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