Bag of Original Chips Ahoy cookies (crunchy, not soft)
Container of Cool Whip (thawed)
Glass of milk for dipping
Mini chocolate chips or chocolate shavings (optional)
Dip cookies one at a time in milk for about 3 seconds each (just dip, do not soak them). Layer the bottom of a 9x13” pan with the cookies (it should be half of the bag of cookies). Layer half of the Cool Whip on top of the cookies, and then repeat another layer. Sprinkle mini chocolate chips or chocolate shavings on top layer of Cool Whip if you wish. I have also crunched up leftover cookies and sprinkled on top.
Cover and refrigerate 2-4 hours or overnight, or freeze and let thaw a bit. Cut into squares and serve.
NOTES: This recipe makes two layers in a 9x13” pan. Double the recipe or make in smaller dish for more layers. More cool whip may be needed (regular size container barely coats two layers).