Could it get ANY better? I think not! No baking, so it's easy! Chocolate chip cookies, YUM! AND it's PIE! YAY! This recipe comes from the Southern Living Incredible Chocolate recipes cookbook. (page 50)
1 (15 or 18 oz.) package chocolate chip cookies*
1 Cup Milk
1 (9 oz.) commercial graham cracker crust (extra serving size)
1 (8 oz.) container frozen whipped topping, thawed
Dip 8 cookies in milk and place in a single layer in graham cracker crust. Top with 1/3 of the whipped topping. Dip 8 more cookies in milk; place on top; spread with 1/3 of whipped topping. Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping. Crumble 2 cookies and sprinkle over pie. Cover and chill 8 hours before serving.
* For cookies, we used Nabisco Chunky Chips Ahoy. You'll need 26 cookies for this recipe (you MAY have a few leftover cookies in the package - we didn't!).