Chocolate Chip Cookie Cool Whip Dessert

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8 hours 10 minutes

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This Chocolate Chip Cookie Cool Whip Dessert is the ultimate no-bake treat. Combining creamy whipped topping with crunchy cookies, it’s the perfect cool and creamy dessert for hot summer days!

A slice of Cool Whip cookie pie topped with whipped cream on a white plate with whole cookies in the background.
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If your family loves chocolate chip cookies, then this heavenly no-bake dessert is an absolute must-try. It’s not only incredibly delicious but also super simple to prepare. Seriously, if you can dunk cookies in milk, you’re halfway there. It’s just that easy!  

This no bake dessert is made with layers of crunchy chocolate chip cookies and creamy cool whip, layered in a graham cracker pie shell. Then just give it a little time to chill in the fridge and dessert is served! It’s a hassle-free, cool, creamy and chocolatey treat that’s guaranteed to be a hit at any gathering.   

And if you love no bake pies as much as we do, you’ll also want to check out light and creamy Pineapple Pie and easy Key Lime Pie.

A slice of Cool Whip Cookie Pie

Why We Love This Recipe

  • Easy no-bake dessert that uses 6 simple ingredients and requires little prep time.
  • Great recipe when you want something light and fluffy instead of a heavier dessert.
  • It’s like having the best of two desserts all in one, cookies and pie!

Ingredients

Ingredients for a dessert displayed on a countertop, including milk, a graham cracker crust, chocolate chip cookies, and cool whip, labeled accordingly.
  • Graham cracker pie crust
  • Original Chips Ahoy chocolate chip cookies
  • Whole milk (for dipping)
  • Container of Cool Whip
  • Canned whipped topping for garnish
  • Mini Chips Ahoy chocolate chip cookies for garnish

Step 1. Open the pie crust and set aside.

Step 2. Pour milk into a small bowl or measuring cup.

Step 3. Dip the cookies in milk and arrange them on the pie crust to create a bottom layer.

A hand dipping a chocolate chip cookie into a bowl of milk.
Chocolate chip cookies arranged on a pie crust

Step 4. Using a rubber spatula or spoon, spread ⅓ of the Cool Whip evenly over the cookie layer. Don’t press down, just gently fill in around the cookies.

Step 5. Repeat the steps to make a second layer.

Spreading whipped cream onto a cookie pie crust with a spatula.
A pie topped with chocolate chip cookies and whipped cream on a kitchen counter

Step 6. Add another layer of Cool Whip and refrigerate for at least 8 hours or overnight.

Step 7. Right before serving, crumble the reserved cookies and sprinkles over the top of the pie.

Spreading whipped cream on a pie crust with a spatula.
A freshly made cookie cream pie on a marble countertop, garnished with cookie crumbs.

Step 8. Garnish with extra Cool Whip or canned whipped cream. Top with mini Chips Ahoy cookies (optional) and enjoy!

A slice of cool whip cookie pie topped with whipped cream and a mini cookie on a white plate.

Storage Instructions

Wrap the pie in plastic wrap and store it in the fridge for up to 3-4 days.

This recipe also freezes well. Just wrap it in plastic wrap, then add a layer of aluminum foil. It will freeze well for up to 1-2 months. When ready to serve, just thaw in the refrigerator overnight.

A sliced cream pie with a crumbly crust and a topping of whipped cream and crumbled pieces.

Variations and Add-ins

  • Homemade crust: If you have a little extra time, swap the store-bought crust with this easy homemade Graham Cracker Crust.
  • Cookies: You can use this same recipe to create other cookie pies. Swap the original chocolate chip cookies with the chewy ones, pecan sandies, Oreos or any of your favorite cookies.
  • Garnish: Add other fun toppings like mini chocolate chips, chocolate sprinkles or a drizzle of chocolate syrup.
  • Cream cheese layer: Take this dessert to the next level by adding a cream cheese layer. Mix together softened cream cheese and powdered sugar until smooth. Then, spread it directly over the crust before adding the cookies.
  • Other add-ins: Sometimes we have fun mixing this one up a little! Chopped nuts, crushed candy bars like Reese’s Peanut Butter Cups or Heath bars add a delicious crunch.
A slice of cookie pie topped with whipped cream on a white plate, with more cookies in the background.
Can I Use chewy or soft batch chocolate chip cookies instead?

Sure! Crunchy cookies add a little more texture, but you can use just about any type of cookie you like.

Do I have to use whole milk?

No. You can dip the cookies in heavy cream, half and half milk, evaporated milk or even skim milk. The main purpose for the milk is to give the cookies a head start softening.

Can I use reduced fat Cool Whip?

You sure can! The consistency of the pie will be a little softer with reduced fat Cool Whip, but it will still taste delicious.

A slice of cookie dough cheesecake with whipped cream topping on a white plate.

More No-Bake Desserts

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A slice of Cool Whip Cookie Pie with whipped cream on top.
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Chocolate Chip Cookie Cool Whip Dessert


Course Desserts & Sweets
Cuisine American
Prep Time 10 minutes
Chilling time 8 hours
Total Time 8 hours 10 minutes
This Chocolate Chip Cookie Cool Whip Dessert combines creamy whipped topping and crunchy cookies in a graham cracker crust for the ultimate, no bake summer dessert!

Ingredients
 

  • 9 ounces Graham cracker pie crust
  • 1 cup milk for dipping
  • 13 ounces Chips Ahoy chocolate chip cookies 1 package
  • 8 ounces Cool Whip
  • whipped cream for garnish
  • Mini Chips Ahoy chocolate chip cookies for garnish

Instructions

  • Open the pie crust and set aside.
    9 ounces Graham cracker pie crust
  • Pour milk into a small bowl or measuring cup. Dip the cookies in milk and arrange them on the pie crust to create a bottom layer.
    1 cup milk, 13 ounces Chips Ahoy chocolate chip cookies
  • Using a rubber spatula or spoon, spread ⅓ of the cool whip evenly over the cookie layer. Don’t press down, just gently fill in around the cookies.
    8 ounces Cool Whip
  • Repeat the steps to make a second layer.
  • The whipped topping will be your top layer. Refrigerate for at least 8 hours or overnight.
  • Right before serving, crumble the reserved cookies and sprinkles over the top of the pie.
  • Garnish with extra Cool Whip or canned whipped cream. Top with mini Chips Ahoy cookies (optional) and enjoy!
    whipped cream for garnish, Mini Chips Ahoy chocolate chip cookies for garnish

Notes

Try this recipe with other types of cookies too (we love switching it up with Oreos).

Nutrition

Serving: 1g | Calories: 452kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 348mg | Potassium: 196mg | Fiber: 2g | Sugar: 27g | Vitamin A: 99IU | Calcium: 77mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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