Ingredients
The following ingredients have 4 Servings
- 2 ¼ cups (251g) Chocolate Chip Cookie crumbs (such as Chips Ahoy, about 20 cookies)
- 4 tablespoons (57g) unsalted butter (melted)
- 1 (3.4 ounce) box instant vanilla pudding
- 1 ½ cups (356ml) milk
- 1/2 cup (170g) mini chocolate chips
- Additional Cookies (, for garnish)
- Whipped Cream or whipped topping (, for garnish)
Instruction
- Note: About 9 Chips Ahoy cookies (regular or generic) is about 1 cup of cookie crumbs when crushed. Crush 20 cookies with a rolling pin in a ziploc bag and then measure out 2 1/4 cups of crumbs.
- Stir cookie crumbs with melted butter. Press into the bottom and up the sides of a 9” pie plate. Chill at least 30 minutes before filling.
- Whisk pudding mix and milk. Let sit for 5 minutes to thicken. Stir in chocolate chips. Crush two more cookies and stir into pudding mixture. Pour into prepared pie plate. Cover and chill for at least 4 hours or overnight.
- Before serving: top with whipped cream or whipped topping, a sprinkle of mini chocolate chips, and additional chocolate chip cookies. (I broke cookies in half and placed them around the pie at equal slice intervals.)
- The pie, without whipped cream, can be stored covered for up to 2 days in the refrigerator. Once the pie has the whipped cream on it (if you’re using fresh whipped cream), serve within 24 hours.
