During a holiday luncheon at work, one of my co-workers brought in this dessert. I had never had it before but I fell in love with it. Then, I questioned her several times about the recipe until I felt certain that I could recreate it. Maybe somewhere along the line I should have asked her the name of it. I was going to make up a name and call it Milk and Cookies Dessert. Then, while reading through Gooseberry Patch's Church Suppers, copyright 2007, I found this recipe and saw that it already has a name and has apparently been around for a few years. I can't believe that I've overlooked it so many times. But, that's my favorite thing about reading cookbooks. No matter how many times I've read them, I always discover something new.
Chocolate Chip Cookie Dessert
16-oz. pkg. crunchy chocolate chip cookies
milk for dipping
8-oz. container frozen whipped topping, thawed
Garnish: chocolate curls
Quickly dip cookies into milk; arrange in an ungreased 13"x9" baking pan. Spread a layer of whipped topping over cookies. Repeat layers, ending with whipped topping. Garnish with chocolate curls. Refrigerate overnight. Serves 15 to 20.
First of all, I doubled the recipe since I would be serving a big crowd.
My kids love these cookies more than anything that I could bake for them. I had to hide the cookies in a bag on the top shelf of my pantry so the kids wouldn't find them. Then, I had to sneak into the kitchen and make this dessert before they saw the cookies.
Quickly dip each cookie in milk and place in the dish.
Place in a single layer.
I broke some cookies in half to cover the bottom of the dish.
Cover cookies with a layer of whipped topping.
Add another layer of cookies and repeat with remaining cookies and whipped topping. Since I doubled the recipe, I ended up with four layers. Refrigerate overnight.
P.S. I did not have a chocolate garnish, but I don't think it mattered.
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