Chocolate Chip Delight

Directions

1. 1
   Dip each cookie in milk just to cover and back out.
2. 2
   Layer on bottom of large 1 1/2-inch deep, ungreased pan.
3. 3
   Cover with layer of Cool Whip approximately 1/4-inch thick.
4. 4
   Repeat both layers until you get to the top of the pan.
5. 5
   Make sure you end up with Cool Whip on top.
6. 6
   Usually you will have two layers of each layer. If you prefer, you can make the top layer chocolate Cool Whip.