Cookie Pie

Cookie Pie

2

"This is a favorite of my granddaughters and has become a tradition at Christmastime for the kids. We top the pie with colored sprinkles to match the occasion. You can also use ginger snaps in this recipe for variety."

Ingredients

30 m {{adjustedServings}} servings 473 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.
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Reviews

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  1. 2 Ratings

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A great recipe!

So simple to make but it tastes great, and the rainbow sprinkles make it so pretty!