Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I adapted this recipe from two fabulous sources: The Cookie Pie idea from my favorite vegetarian restaurant, Claire's Cornucopia, in New Haven, and the cookies for the cookie pie from KC_Cooker's "Lisa's Swirled Chocolate Chip Cookies" This is delicious! But definitely not low fat... Thanks!

Ingredients Nutrition

Directions

  1. Very easy! Layer nine or so cookies in the bottom of a nine-inch pie pan -- don't squish them in! They'll crumble! It's okay if they overlap. This will form the crust. If you make thin cookies like these, you'll have a pie with more layers.
  2. Spread that layer with frosting and add another layer. It's cookie lasagna, basically.
  3. Keep adding layers until you run out of cookies, and top it with frosting. Garnish with shavings of chocolate, M & M's, peanut butter cups, what have you. 'Fridgerate in the fridge for a few hours and eat! This is really easy and really yummy!

Reviews

(1)
Most Helpful

PAC 2008 a preemie pic. Well how fun is this recipe to make and eat. We enjoyed ourselves with this and your description of cookie lasagne is Perfect! I did make in a round pe tin but can see making cookie squares and using a cake pan for parties or students. This is fun and I will make again. Topped with m&m's and mini chips. Will make again and again just for fun and of course good tasting.

Chef1MOM-Connie April 28, 2008

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