Easy Peasy Pie

What a weird week. We’ve had 56 degree weather and -6 degree weather this week. Which, really, can be very (weirdly) normal for Colorado. But it does make you feel like you’ve been knocked around a bit, going from one to the other extreme. I do like that it’s getting lighter in the mornings and staying lighter at night, don’t you? At least until we mess with the clocks again. (Sunday, March 11th. Just around the corner.)

I made a new Pinterest dessert this past week, just because it looked easy. (And it’s pie. Who doesn’t need a little pie in their life?) Let me know if you try it. We all liked it.

No Bake Chocolate Chip Pie (via Pinterest, originally from The Kitchen is my Playground. You might also need one of her Thin Mint Cocktails this weekend…)

1 prepared graham cracker crust (9 oz. )
1 package Chips Ahoy (13 oz.)
8 oz. Cool Whip
1 cup milk

Dunk each cookie in milk and then line the bottom of the crust with them. (I crumbled a few to fill in the empty spaces between cookies.) Spread Cool Whip over the top. Repeat two more layers (cookies/ Cool Whip, cookies/Cool Whip). Finish with a few cookie crumbles on top.

Cover and chill for at least 8 hours.

Have a great weekend!

Sheri whomayhaveover1000dessertspinned.Problem?

4 comments

  1. So? Was it good? I’m not usually a fan of Chips Ahoy, but, I’m open to their potential! 🙂 Especially since my oven is out!

  2. *sigh* You’ve made me homesick! Can’t find Cool Whip for love or money in Australia. It’s the key ingredient in so many of my recipes. So far, have yet to find a decent alternative. Looks yummy!

  3. Thanks! Found the recipe❣ Please add me to your mailing list for knit/crochet and recipies. Best regards, Amelia

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