36 easy cookie pie Recipes

nutter butter sandwich cookies, divided, butter, melted, cold milk, chocolate flavor instant pudding and pie filling mix, banana, sliced, thawed cool whip topping

mint chocolate chip ice cream, softened, chocolate crumb crust (8 inches), oreo cookies, chopped, chocolate-covered peppermint candies, chocolate hard-shell ice cream topping

pack pumpkin (not pumpkin pie filling), spice cake mix, semi-sweet chocolate chips or 1 (12 oz) package milk chocolate chips

chocolate cookie crust(homemade or purchased), quality milk or dark chocolate(chips are okay, as long as you use a good brand), original irish cream (the full 1/2 cup is what i used and was a fairly intense flavor and less chocolaty...perfect for us!), cream cheese, softened, butter, softened, powdered sugar, vanilla, heavy whipping cream , whipped to stiff peaks(or can probably sub 1 regular sized cool whip, just thawed)

spice cake mix, canned pumpkin, egg, lightly beaten, butter, melted, pumpkin pie spice, raisins (optional), chopped walnuts (optional)

sugar cookie mix, cocoa powder, pumpkin pie spice, ground ginger, baking soda, white pepper, butter, melted, egg, decorator sugar (course, white)

sweetened condensed milk, vanilla extract, whipping cream (do not use cool whip as a substitute!), coarse crushed oreo cookies, chocolate crumb crusts (or oreo crust), chocolate syrup (optional), nuts (optional)

caramels, evaporated milk, chopped pecans, divided, chocolate cookie crumb crust, cream cheese, softened, sour cream, milk, instant chocolate pudding mix, fudge sauce

mint chocolate chip ice cream,softened, chocolate crumb crust (8 ), cream-filled chocolate sandwich cookies,chopped, chocolate-covered peppermint candies,chopped, chocolate hard shell ice cream topping

chocolate cookie crumbs, sugar, butter, softened, cream cheese, softened, creamy peanut butter, sugar, butter, softened, vanilla

chocolate wafer cookies (about 32), coarsely broken, bittersweet chocolate chips, butter, cut into 1/2-inch cubes, sugar, sweetened condensed milk, creme fraiche ( store bought ) or make your own, fresh lemon juice, grated lemon peel, fresh raspberries (two 6-oz containers)

graham cracker crust, frozen-ready to bake chocolate chip cookie, vanilla ice cream (low-fat works just as well)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

refrigerated chocolate chip cookie dough, cream cheese, softened, nestle sweetened condensed milk, egg, vanilla extract, cherry pie filling (or whatever flavor you would like to put on top!)