I just came across this awesome recipe from Big Red Kitchen and thought it was perfect for a starving student. Just imagine--you'll be the life of the party when you show up to a kegger toting this awesome pie for a bunch of drunk people. And it's so easy, it's almost embarrassing.
I made a special trip to the grocery store for these ingredients, but don't worry. I only spent about $8.00 total. I literally went through my jar of change to come up with the money. So, a couple hours later, here I sit--eating my cookie dough pie, and let me just say--it is divine.
Serves 8
Ingredients
- 15.25 ounce package Chips Ahoy Cookies (Original kind)
- 12 oz Cool Whip
- 2 cups milk
- Chocolate syrup (optional)
- 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.
- You can also use 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Very nice.
- Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.
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