Cookies Dunked in Milk Pie
A no-bake, four-ingredient chocolate chip cookie pie that’s impossibly easy and irresistibly good. Perfect for summer gatherings or any time you want a quick, crowd-pleasing dessert.
Course Dessert
Cuisine American
Author Catherine’s Plates
Ingredients
- 1 (9 inch) chocolate prepared pie crust
- 1 (8 oz) container Cool Whip, thawed
- 1 (13 oz) Chips Ahoy! Original chocolate chip cookies (crunchy, not soft & chewy)
- 1 1/2 – 2 cup milk
Instructions
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Spoon about 2 tablespoons of Cool Whip into the bottom of the prepared chocolate pie crust and smooth it into an even layer.
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Pour the milk into a large cup or measuring cup. Dip cookies one at a time into the milk—briefly so they soften but don’t fall apart—and lay them in a single layer over the Cool Whip in the crust.
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Spread about one third of the Cool Whip over the cookie layer, smoothing it evenly.
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Continue dipping cookies in milk one at a time and arrange another layer of cookies over the Cool Whip. Spread roughly half of the remaining Cool Whip over that layer and smooth.
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Add a final layer of milk-dipped cookies, then spread the rest of the Cool Whip over the top, smoothing to cover the cookies completely. Add a few more cookies on top if needed.
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Break a couple of cookies (do not dip these) into pieces and tuck the crumbs between cookies on the top layer for texture and appearance.
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Cover the pie and refrigerate for at least 8 hours, or overnight. Chilling allows the cookies to soften and the flavors to meld.