Chocolate Chip Dessert

1 Package Reduced Fat Chips Ahoy Cookies
1 Cup Skim Milk
2 (8 oz.) Containers Cool Whip Free

Place the milk into a small bowl. Quickly dip each cookie one at a time into the milk jut to coat each side. Place each cookie into a 9X13 pan. Layer just enough cookies to cover the bottom of the pan. Place a layer of cool whip on top of the cookies, then add another layer of cookies alternating until you end with cool whip. Refrigerate for 18-24 hours to allow the cookies to soften.

Note: This recipe was adapted from a recipe my grandma use to make. I know it's not low in points, but it's really good! 1/2 a cup is about as much as you can eat of this. It's pretty rich. Try not to stir it up as you measure it out; this will break up the cookies and you really don't want that. You could try cutting it into 16 pieces, but I find it's easier just to use the measuring cup. This is a good recipe if you need a recipe for a get together. 

Serves: 16 (1/2 Cup Each)
Per Serving: 181 Calories; 5g Fat (24.1% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 152mg Sodium. Exchanges: 0 Non-Fat Milk.
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