NO BAKE CHOCOLATE CHIP COOKIE PUDDING PIE

When I finished decorating this pie I stood back and was all, Wow. I did that!! And then I jumped up and down, high fived myself, took photos, and scarfed down a slice or three.

Then I went immediately to Facebook and asked someone – anyone – to take it off my hands. And no one wanted it! And I cried a little inside because I have 7 weeks until I leave for Hawaii and, well, let’s just say I bought lots of cover-ups for this trip.

Then, my husband had this amazing idea to get family photos taken on the beach in Maui. I mean, perfect right? We can hang one over our mantle and I can stare at the place I want to live every single day and it’ll make me happy and make me work harder so I can actually do it. Or something?

In reality, I’ll probably stare at the photo and be all, “Man, I look huge in that dress. It’s all that darn pie’s fault. And Facebook, because Facebook wouldn’t rehome my pie.”

See Facebook? It’s your fault I hate the photos of myself I haven’t taken yet.

In all reality, I do want to lose a few before we go. This running thing is awesome. I’m loving it. My long runs are up to 5 miles now (something I never thought I’d say). Last week I ran 5 miles in a big city circle and I learned that my city is so weird it goes up hill both directions. I made a mental note to myself to run the other direction next week.

Then, after I run, I go home and I’m famished, so I eat all day. The problem is I work with dessert. Get where I’m going?

My husband is going to try doing a modified Whole 30 for the next few weeks and I’m going to try and do an extra modified version. My version includes me not going ballistic without carbs and sugar, so I’ll feed the beast a bit here and there.

Unfortunately, more than a bite of this pie is probably not recommended on that plan. (I think we need a new plan. The Whole Sugar 30, a diet plan where all you eat is dessert for 30 days and lose weight. Right?)

ANYWAY, I’m very chatty today. Mel’s out of town and I haven’t talked to another adult in 3 days.

Let’s talk about this Chocolate Chip Cookie Pudding Pie, mmkay? (FINALLY, they say.)

INGREDIENTS:

• 2 1/4 cups Chocolate Chip Cookie crumbs (such as Chips Ahoy), about 16 cookies
• 4 tablespoons unsalted butter, melted
• 1 (3.4 ounce) box instant vanilla pudding
• 1 1/2 cups milk
• 1/2 cup mini chocolate chips
• 2 additional chocolate chip cookies, plus more for garnish
• Whipped Cream or whipped topping, for garnish

DIRECTIONS:

1. Note: About 7 Chips Ahoy cookies (regular or generic) is about 1 cup of cookie crumbs when crushed. Crush 16 cookies with a rolling pin in a ziploc bag and then measure out 2 1/4 cups of crumbs.
2. Stir cookie crumbs with melted butter. Press into the bottom and up the sides of a 9” pie plate. Chill at least 30 minutes before filling.
3. Whisk pudding mix and milk. Let sit for 5 minutes to thicken. Stir in chocolate chips. Crush remaining two cookies and stir into pudding mixture. Pour into prepared pie plate. Cover and chill for at least 4 hours or overnight.
4. Before serving: top with whipped cream or whipped topping, a sprinkle of mini chocolate chips, and additional chocolate chip cookies. (I broke cookies in half and placed them around the pie at equal slice intervals.)
5. The pie, without whipped cream, can be stored covered for up to 2 days in the refrigerator. Once the pie has the whipped cream on it (if you’re using fresh whipped cream), serve within 24 hours.

NOTES:
Change up this pie to make your favorite flavors! Use your favorite chocolate chip cookie flavor or favorite pudding, or use sugar-free ingredients to make it diabetic friendly!

thanks done share recipes to : https://www.crazyforcrust.com/no-bake-chocolate-chip-cookie-pudding-pie-recipe/

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