Since I started following blogs, I have elevated my recipe collecting to an entire new level. I had no idea all this was available at the click of a mouse.
I am addicted to Google Reader. Please help me.
I found this incredible creation on Carrie's Cooking and Recipes, which she found on the Big Red Kitchen. The Girl has made this twice in the last two days, and Jeff has yet to get a chance to even taste it. It goes that fast. And it is amazing how few people actually believe me when I tell them what it is made of.
Dip a Chips Ahoy into a bowl of milk for a count of 5.
Allow the excess milk to drain off. You just want the cookie to soak up a little bit of milk to make it mushy. Any more and you will have milk pooling at the bottom of your pan...ew.
Layer the cookies into the bottom of a pie pan (or in my case, a small casserole dish). Put them in close together, you want a fairly solid layer.
Spread a thin layer of whipped topping (Cool Whip) over the cookie layer.
Add another layer of cookies.
And another layer of whipped topping.
At this point, instruct your daughter on proper sanitation procedures. She ended up washing her hand about four times. But who among us can really resist the Cool Whip???
One package of Chips Ahoy will make three layers. Top with the rest of the whipped topping. Then pop that in the freezer for a couple hours. The first one we made was just put in the refrigerator. It got REALLY soggy. Still good, but the one we put in the freezer was better.
The second time we made this, we doubled the recipe and put it into a 9 x 13 pan. Two packages of cookies would have worked perfectly if The Boy and Jeff had not sneaked away with several cookies.
This is wonderful. This is so simple. I just gave 7 yo Girl the ingredients and she made it all by herself.
I can also see this made with other kinds of cookies. Oreos come to mind. Oh, Nutter Butters would be delicious. The possibilities are endless. I'll let you know...
Click here for Printable Recipe
Cookie Dough Pie
15.25 ounce package Chips Ahoy Cookies- original kind
8 ounces Cool Whip
1-2 cups milk
Dip cookies in milk for a count of 5, let the excess liquid drip off, and layer in 9 inch pie plate. Spread a thin layer of Cool Whip onto the first layer of cookies. 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 and serve frozen. Note- You must dip quickly or your pie will be soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie.