cookie-pie

Cookie Pie

2 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    30 m
Betsy Chadbourne
Recipe by  Betsy Chadbourne

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 8 inch pie

ADVERTISEMENT

Directions

  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.

Share It

Reviews (2)

Rate This Recipe
PASHMINA14
13

PASHMINA14

A great recipe!

papereyelid
6

papereyelid

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

More Reviews

Similar Recipes

Chocolate Chip Cookie Pie
(59)

Chocolate Chip Cookie Pie

Caramel Pie II
(53)

Caramel Pie II

MySweetCreations Peanut Butter Cookie Pie
(40)

MySweetCreations Peanut Butter Cookie Pie

Frozen Pineapple Pie
(22)

Frozen Pineapple Pie

Caramel Pie I
(14)

Caramel Pie I

Sour Cream Pudding Pie
(10)

Sour Cream Pudding Pie

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

MySweetCreations Peanut Butter Cookie Pie

>

next recipe:

Caramel Pie I