( Two-Layer) Chocolate Chip Pie

• 1 (18 ounce) packagepremade refrigerated chocolate chip cookie dough
• 1 (1 ounce) box sugar-free instant chocolate pudding mix
• 1 34 cups milk
• whipped topping, if desired

1. Preheat oven to 350F.
2. Push cookie dough against the bottom and sides of a pie pan.
3. Bake for 9-13 minutes, or until a toothpick comes out clean.It will come out fluffy!
4. Don't worry.
5. Using potholders, pick up and drop the pie plate from about 4 inches off the counter (or whatever surface you're using).
6. This will settle it back down so you can fill it.
7. Let sit until cool to the touch (about 15-20 minutes).
8. Meanwhile, mix milk with pudding mix until all the powder is dissolved.
9. If a single-layer pie is desired, pour all the pudding into the crust.
10. If a two-layer pie is desired, pour only 2/3 of the pudding into the crust.
11. Mix the remaining third with whipped topping until desired consistency.
12. Pour this on top of regular pudding.
13. Spread the filling around so it touches all edges.
14. Refrigerate until set (about 5-10 minutes) or cooled to your preference.

chocolate chip cookie, sugar, milk, whipped topping

Taken from www.food.com/recipe/two-layer-chocolate-chip-pie-113779 (may not work)