1 (13 oz.) package LOW FAT chocolate chip cookies (original crunchy, not soft & chewy) ~ I use Chips Ahoy!
1 (9 oz.) prepared LOW FAT graham cracker pie crust
1 c. FAT FREE milk
1 (8 oz.) container FAT FREE Cool Whip
Set aside 2 chocolate chip cookies to crumble on top of the pie.
Place milk in a measuring cup. Dunk 8 cookies, one at a time, in the milk and place in a single layer in the bottom of the graham cracker crust. (Dunk each cookie quickly or it will absorb too much milk and crumble apart on you.) Spread 1/3 of the Cool Whip evenly over the cookies.
Dip 10 or 11 cookies, one at a time, in the milk and place in a single layer over the Cool Whip layer. Spread 1/3 of the Cool Whip evenly over the cookies. Repeat to create one more layer of cookies and one more layer of Cool Whip.
Crumble the reserved 2 cookies and sprinkle on top of the pie. Cover and chill for at least 8 hours before serving.
Oreo Cookie Pie with Oreo Crust and Crushed Oreo's on top. Soak Oreo's in milk a few seconds longer than you did the Chips A Hoy cookies.