Place butter into a microwavable bowl and melt butter in microwave by cooking in 30 second intervals until fully melted.
Set aside ½ cup whipped topping and ½ cup chocolate chips.
Spray a glass pie plate or 8 x 8 baking dish with nonstick cooking spray. Set aside.
Put cookies in a resealable bag and smash with rolling pin or heavy spoon until crumbly.
Add smashed cookies to melted butter. Mix with a fork before pressing into prepared pie plate or baking dish.
Beat cream cheese with brown sugar and vanilla until smooth. Fold in whipped topping and 1/4 C chocolate chips. Spread over crust.
Dollop top of pie with the set aside, whipped topping and chocolate chips.
Refrigerate 8 hours or more for best results (or at a minimum 1 hour before serving.)
Ingredients
Directions
Place butter into a microwavable bowl and melt butter in microwave by cooking in 30 second intervals until fully melted.
Set aside ½ cup whipped topping and ½ cup chocolate chips.
Spray a glass pie plate or 8 x 8 baking dish with nonstick cooking spray. Set aside.
Put cookies in a resealable bag and smash with rolling pin or heavy spoon until crumbly.
Add smashed cookies to melted butter. Mix with a fork before pressing into prepared pie plate or baking dish.
Beat cream cheese with brown sugar and vanilla until smooth. Fold in whipped topping and 1/4 C chocolate chips. Spread over crust.
Dollop top of pie with the set aside, whipped topping and chocolate chips.
Refrigerate 8 hours or more for best results (or at a minimum 1 hour before serving.)