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!