- 36 crisp chocolate chip cookies
- 3/4 cup milk
- 1 carton (12 ounces) frozen whipped topping, thawed
- 2 tablespoons chocolate syrup
- 2 tablespoons chopped pecans
- Quickly dip cookies completely in milk. Place 12 of the cookies in an ungreased 8-in. square dish; top with a third of the whipped topping. Repeat layers twice. Cover and refrigerate overnight.
- Drizzle with chocolate syrup; sprinkle with nuts. Yield: 9 servings.
Originally published as Cookie Dessert in Quick Cooking September/October 2002, p41
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