Chocolate Chip Cookie Pie

Yield: 1 pie; serves 6 to 8 | Prep Time: 15 minutes | Chill Time: 8 hours or overnight

This pie tastes like my childhood memories of dipping chocolate chip cookies into milk at night. That’s one of those activities that as you get older feels more indulgent than anything. But right now, I give you permission to dunk cookies in milk for as long as you live! As the cookies absorb the whipped topping, they assume the milk-soaked taste of my favorite bedtime snack.

INGREDIENTS

1 (13-ounce) package chocolate chip cookies

2 cups heavy whipping cream

1 store-bought (or homemade) graham cracker crust

2 (8-ounce) containers frozen whipped topping, thawed

DIRECTIONS

1. Dip the cookies into the heavy whipping cream and place in a layer on the bottom of the graham cracker crust.
2. Top with half (1 container) of the whipped topping.
3. Add another layer of cookies that have been dipped in cream, and top with more whipped topping.
4. Repeat for a third time.
5. Crush up the remaining cookies and top the cookie pie.
6. Chill the pie for 8 hours or overnight.
7. Serve chilled.