No Bake Cookie Pie

Remember how you used to sneak into the kitchen and grab some cookies with milk? Yeah, guilty as charged. Or how we'd just either spray or spoon that whipped topping into our mouths. What if I told you that we can put both of those things into one simple but delicious pie? Heaven, right? I thought so when I first had it.

My boyfriend's sister introduced it to me and it was love at first sight. Sorry, babe, I found me some new love. Teehee. I've had the chocolate chip pie, but now I might have to test me out some Oreo pie later. Now, let's get to it!

Ingredients

• One package of cookies. (Any cookie brand you prefer; something along the lines of chocolate chip, chocolate chip with heath/peanut chip/etc, and maybe possibly Oreos!)
• A cup of milk.
• However size graham cracker pie crust. (If you want to make your own, I have a recipe for that down at the bottom.)
• One container (8 ounce/240g) of Cool Whip; thawed. (It's preferred to use Cool Whip, but you may certainly use whip cream.)

Procedure

1. Place your packaged cookies, cup of milk and pie crust in a line.
2. Take one cookie and dip it into the milk however long it takes to achieve that perfect dipped cookie. You know what I mean if you like yourself some cookies and milk. :)
3. Place that one cookie along the edge of the pie crust.
4. You will repeat step 2 and 3 until you have covered the pie crust completely.
5. Take spoonfuls of Cool Whip and make a thin layer overtop of the milk soaked cookies. It's okay if the cookies flake off into the Cool Whip.
6. Then repeat 2, 3, and 5 until you are satisfied with the amount of layers. Three or four layers are the norm.
7. Cool whip should be the last layer, crush a couple left over cookies (if you have any ;]) overtop of the Cool Whip.
8. Cover and chill for up to 8 hours before serving.

Graham Cracker Crust

Ingredients:

• 1 1/2 crushed graham crackers.
• 1/4 cup of sugar.
• 1/3 cup of melted butter.

Procedure:

1. In a medium to large size bowl, mix in the three ingredients. Make sure to blend well. It is best to get messy and use your hands.
2. Press into a 9 inch pie plate. Make sure the pie plate is ungreased; the butter from the mixture will grease it for you. You do not want your crust to be too greasy.
3. Either refrigerate for 3o minutes before filling or bake at 375 degrees for 8-10 minutes or until golden brown. Let it cool before filling.

Simple enough? I think so, try it. I dare you. You'll thank me.