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!
- 1 1⁄2 cups butter or 1 1⁄2 cups margarine
- 1 1⁄4 cups granulated sugar
- 1 1⁄4 cups brown sugar, firmly packed
- 2 teaspoons vanilla
- 2 large eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups nestle milk chocolate chips
- 1 lb confectioners' sugar
- 1⁄2 cup butter, softened
- 1 1⁄2 teaspoons vanilla extract
- 3 tablespoons whole milk
- 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.
- Spread that layer with frosting and add another layer. It's cookie lasagna, basically.
- 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!
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.