Adapted from original recipe: http://www.recipezaar.com/253048

Ingredients

15	oz chocolate chip cookies
1	cup milk
9	ounces graham cracker pie crusts (extra serving size)
8	ounces frozen whipped topping, thawed
33	grams chocolate sugar free instant pudding

Directions

1. Dip 8 cookies in milk and place in a single layer on the 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 from Recipe on RecipeZaar: 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.
   
   
7. My Note: I did use 1 1/2 c of chocolate pudding on top of the 1st layer and my last layer of cookies ended up being my "topping" due to space & shortage of Whipped Topping.
   
   

Categories

Chocolate, Dessert, Advance, No Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol