Are you ready for a dessert that is crazy easy and delicious? Look no further! Many thanks to Big Red Kitchen for this recipe. We loved it!
After the initial freeze, I kept my pie in the fridge and the cookies took on a much more 'cookie dough' like consistency by the next day. If eaten straight from the freezer the cookies are more of a crunchy consistency. The recipe author mentioned using half coffee and half milk for her dipping, which sounds like a delicious twist to me.
I added chocolate sauce on top, and might do a combo of caramel and chocolate sauce next time around. Delicious.
Cookie Dough Pie
Makes one pie, serves 6-8
15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip
2 cups milk for dipping cookies (I only used about 1 cup of milk)
Chocolate sauce for topping
1. 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. After serving the frozen slices, I kept my pie in the fridge where it took on a much softer, cookie dough like consistency. You can keep it frozen or in the fridge, whichever you prefer.
Recipe from Big Red Kitchen