No Bake Chocolate Chip Cookie Pie – a delicious recipe with chocolate chip cookies, milk, graham cracker pie crust, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dip 8 cookies in milk, and place in a single layer in the graham cracker crust. Top with 1/3 of the whipped topping.
2
Dip 8 more cookies in milk and place over whipped topping, or enough to fill in empty spaces. Spread with 1/3 of whipped topping.
3
Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping.
4
Coarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
5
Cover and chill 8 hours before serving.
6
Note: I used Nabisco Chunky Chips Ahoy for the cookies. This would be really good using a mixture of instant pudding/milk/whipped topping as the layer between the cookies. A proportion of 1 cup milk, a 4-serving size box of vanilla instant pudding, and 2/3 of the 8 ounce whipped topping should be sufficient; then use the remaining 1/3 whipped topping for the top of the pie.
722
kcal
Calories
41
g
Fat
68
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 15 ounces chocolate chip cookies, 1 cup milk, 9 ounces graham cracker pie crust (extra serving size), 8 ounces frozen whipped topping, thawed.
Yes, No Bake Chocolate Chip Cookie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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