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Cookie Pie

Cookie Pie

  • Prep

    30 m
  • Ready In

    30 m
Betsy Chadbourne

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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.
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Reviews

PASHMINA14
14

PASHMINA14

8/8/2004

A great recipe!

papereyelid
6

papereyelid

10/27/2010

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

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