Im looking for the complete recipe all i know is cool whip and choclate chip cookies?!
Answers: i know you put it in the fridge overnite but im not sure if im missing anything does anyone know what this is
Yummy Chocolate Chip Cookie Dessert
A favorite of my husband!!
1 bag chocolate chip cookies, or amount needed for desired pan size. (I like Chips-a-Hoy the best)
Cool Whip, again size depends on how big your pan is!!
Milk to dunk cookies in, amount varies, just pour some in saucer as needed!!
I generally use a 9x9-inch pan when I am making this for home, it takes a bag of cookies and an 8 oz. Cool Whip.
To prepare, dunk cookies 1 at a time in milk, just a quick dunk to moisten.
Layer in a single layer in pan, after 1 layer, spread a layer of Cool Whip, then continue layering as needed to fill pan. Complete with a spread of Cool Whip, then crumble a few dry cookies over top.
Refrigerate till ready to eat!! The longer it refrigerates the better it is!!
from this website
http://www.recipelink.com/mf/31/7798
Chocolate Chip Cookie Whip
Ingredients
1 package of chips ahoy chocolate chip cookies
1 container Cool Whip
milk
Directions
Get a casserole dish (any size) the more you make the bigger the dish. Take a cookie. Dip it in the milk. Then place the cookie in the dish. Repeat the step until the bottom of the cassorole dish is covered. Then take the cool whip and spread it around as if you were icing a cake. Repeat the steps 1-4 agian until you are done. Put it in the fridge for a while then serve. You can make as much or as little you want, it is very simple.
ENJOY!!!
The world does not give Cool Whip the credit it deserves. It’s great for topping cocoa and thickening smoothies, but my M.O. is sticking it in the freezer for a creamy, taffy-like alternative to ice cream with many advantages: it’s cheaper, non-dairy, and the light varieties are low-calorie and fat-free. Best of all, Cool Whip can thaw and refreeze to its original consistency, which makes it accommodating to all sorts of flavor mix-in’s.
The prep work is to make or buy the cookies of your preference and have them completely cooled or even frozen. I think Ben & Jerry’s original chocolate chip cookies are the most delicious cookies of the Modern Era, so feel free to start from there.
With a knife, apply even pressure to cut each cookie in half without cracking them. Wrap the cookie halves in freezer-safe wrap and let them get very cold.
In the meantime, prepare all the ingredients that you want to add to the filling or to use as decoration. For my special Javier recipe, I decided on a chocolate-and-nut edition. Opening a frozen tub of Cool Whip, I mixed in some chunky peanut butter, about 2 tablespoons to each cup of CW. You can try maple syrup, jam, Nutella, flavor extracts, or even a lighter touch of ground espresso beans for a slightly crunchy effect. Any kind of candy that goes in ice cream can go into this, so get creative. Just stir well and place the capped tub back in the freezer.
As a decoration, I chopped some raw almonds and set them aside until the dipping. I also suggest crushing Oreos, pretzels, and, of course, graham crackers. Grating contrasting chocolates on a cheese grater is a gourmet way to go. Just make sure that, whatever you choose, it is ready to sprinkle when needed, because once your chocolate is tempered, you will have a very small window of time.
Tempering chocolate is a the process of melting it to a viscosity where it can coat a food in its liquid state and re-solidify with the same original qualities. There are lots of methods of doing this; I like to use a double-boiler, but it can also be achieved in a microwave by heating and stirring in intervals. Some people get hysterical about the best way of doing it, but the basic things you need to know are:
Use high quality chocolate for best results
Pick a selection that compliments the food you are dipping; here I used bittersweet
To speed up the process, chop the bar into small, evenly-sized pieces, just know that the smaller the pieces, the faster they will melt, so keep an eye on them
NEVER let the chocolate encounter any moisture, as it will thicken your sauce beyond recovery. If dipping something like strawberries, be sure to pat them very dry after washing
Do not let the sauce be too hot for too long or it will change consistency and fail to adhere
Remove your frozen cookies and Cool Whip and, with a spoon or butter knife, combine them into sandwiches. Put them back in the freezer as you temper the chocolate, and then get on to the dipping. I prefer to coat only half, as these are VERY rich and they are gross to grip if fully covered.
Immediately sprinkle your topping on the wet chocolate and lay on wax paper. Give them a few minutes to “dry” or pop them back in the fridge.
Store these in the freezer to keep the cookies from getting soggy,