Dip 8 cookies in milk, and place in a single layer in the graham cracker crust. Top with 1/3 of the whipped topping.
Dip 8 more cookies in milk and place over whipped topping, or enough to fill in empty spaces. Spread with 1/3 of whipped topping.
Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping.
Coarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
Cover and chill 8 hours before serving.
Note: I used Nabisco Chunky Chips Ahoy for the cookies. This would be really good using a mixture of instant pudding/milk/whipped topping as the layer between the cookies. A proportion of 1 cup milk, a 4-serving size box of vanilla instant pudding, and 2/3 of the 8 ounce whipped topping should be sufficient; then use the remaining 1/3 whipped topping for the top of the pie.