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Ingredients
- 1 pkg. inexpensive, store-bought chocolate chip cookies
- 1 large container Cool Whip or other whipped topping
- 1/2 c. milk
- 1/2 c. shredded coconut
- 1/2 c. chopped nuts
Method
- Dip
- each cookie briefly in the milk.
- Shake off excess milk. Line
- bottom of a 9 x 12-inch pan or dish with cookies. Spread whipped topping over these.
- Sprinkle with coconut and chopped nuts.
- Add another layer of cookies, whipped topping, coconut and nuts.
- Refrigerate.
