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+ servings


Prep Time10 mins
Total Time10 mins
Servings: 8


  • 1 8- oz tub of Cool Whip
  • 21 regular Chips Ahoy cookies
  • 1/2 cup milk
  • 1 6- oz graham cracker pie crust
  • 1/4 cup semi sweet chocolate chips
  • 2 TBSP butter
  • hot fudge sauce for topping
  • mini Chips Ahoy cookies for topping


  • Melt chocolate chips and butter in the microwave for about 45 seconds. Stir until smooth. Pour into the pie crust and smooth out over the bottom.
  • Dip whole cookies in the milk quickly, then arrange in a single layer on top of the chocolate. Spread on about 1/3 the container of Cool Whip. Repeat process with cookies, milk and Cool Whip 2 more times for a total of 3 layers. Arrange mini Chips Ahoy cookies around the edge if desired. (If you want to skip this step, you can crumble 3 more regular sized Chips Ahoy cookies and sprinkle them on top.)
  • Refrigerate for at least 6 hours prior to serving. I've even assembled the pie several days before an event and it's perfect!
  • Let pie sit on the counter about 10-15 minutes prior to serving. Slice and top with hot fudge sauce and a cherry. Enjoy!