Cookies and Cream Dessert

1 (12 ounce) package rocky road or chocolate chocolate chip cookies
1 (8 ounce) carton frozen whipped topping, thawed, divided
1/2 cup milk

Crumble one cookie and set aside.

Spoon 1/4 of the whipped topping into an 8-inch square pan. Place milk in a shallow bowl.

Break remaining cookies in half; dip seven or eight halves into milk for about 30 seconds each. Place over whipped topping. Repeat layers twice. Top with remaining whipped topping; sprinkle with the reserved cookie crumbs. Cover and refrigerate for 4 hours or overnight.

Makes 4 to 6 servings.