- Chips Ahoy cookies; I use reduced fat (1-2 bags depending on the size of your dish)
- Cool Whip; I use light (1-2 tubs depending on the size of the dish; 1:1 with the bags of cookies), defrosted
Pour some milk in a bowl and dip each cookie in the milk. Layer a dish with cookies. Spread a layer of defrosted Cool Whip on top. Repeat and finish with Cool Whip. Add crumbled (dry) cookies to the top for decor if desired. Is best if refrigerated at least 2 hours before served.
* I tried almond milk at my aunt's and actually really liked it. It's great if you're lactose intolerant (I am not) and only has 40 calories per serving. It does have a bit of an almond flavor, but I like it. I decided to buy it for this recipe; it was actually cheaper than regular milk as well. Though I'm not a big milk drinker, I'm digging the almond milk. (I've tasted soy milk before and was not impressed!)