Chocolate Chip Delight

1. 1

   Dip each cookie in milk just to cover and back out.

2. 2

   Layer on bottom of large 1 1/2-inch deep, ungreased pan.

3. 3

   Cover with layer of Cool Whip approximately 1/4-inch thick.

4. 4

   Repeat both layers until you get to the top of the pan.

5. 5

   Make sure you end up with Cool Whip on top.

6. 6

   Usually you will have two layers of each layer. If you prefer, you can make the top layer chocolate Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.