This recipe was created by my physics partner on a particularly dreary day of class. Sometimes it's important to take a break from all the learning and create something new. And, genius that he is, within seconds a new recipe had been produced! Cookie dough, he said! And fill a pie with light chocolate!
Amazing. So amazing. How simple. Just pre-bake the cookie dough in a pie pan, whip up some pudding a voila! delicious. Plus, frozen cool whip is easy to decorate with.
Oven Temp: 350 degrees
Prep Time: 5 minutes
Bake Time: 15 minutes
Ready-In: 20 minutes (and a little cooling time)
1 tube of cookie dough (any kind is good, but went with chocolate chips)
1 tube of cool whip
2 boxes of pudding mix
3 cups of milk
Begin by rolling out the cookie dough on a lightly floured surface.
Press cookie dough into a pie pan. Bake until golden brown (about 15 minutes).
|Messy work space|
In the meantime, begin preparing the pudding. My recipe called for two cups of cold milk for every box, but use 3/4 of the suggested amount (so for two boxes, instead of using 4 cups of milk, I used 3 cups of milk). This will produce a thicker pudding. Because the ultimate goal is a moussey filling, you want to start with a thicker filling.
Let the pudding sit until firm. It should take about 4 or 5 minutes.
|Super puffy crust|
I kept the last 1/4 of the pudding separate and added milk into it to make a darker, less viscous layer that I wanted to pour on top to make a smooth layer.
|All the ingredients assembled|
When ready, decorate with cool whip as you see fit.
Let it sit in the fridge to harden a little more.
Slice and serve with milk.
And of course, enjoy.