Cookies and Cream No Bake Dessert

Source: Jan Taylor

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

Crumble one cookie and set aside. Spoon a fourth 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 4-6 servings.