Cookie Dough Pie

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. *The original recipe calls for 2 cups of milk. I was able to get away with using one, and dipping my cookies at an angle so I wouldn't waste so much milk. 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. I used one tub of cool whip and then made more homemade whipped cream because I like to go heavy on everything. Just be sure to go light on your first two layers of whipped cream if you only want to use one container of cool whip, but I recommend using more. It was so good! Garnish with chocolate syrup  or a small amount of melted chocolate chips, if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

*Note- You must dip quickly or your pie will be very soggy. Make sure to shake off all excess milk so that you do not have a puddle of milk in your pie.