Servings: 40 servings or 4 (9-inch) pies,10 servings each
  • 3-1/4 lb. CHIPS AHOY! Cookies, finely crushed
  • 8 oz. butter, melted
  • 2 lb. plus 2 oz. white baking chocolate, finely chopped, divided
  • 5 lb. hot prepared vanilla pudding and pie filling
  • 3 oz. CHIPS AHOY! Cookies, coarsely broken
  • 2-1/4 lb. whipped medium peaks heavy cream


Nutritional facts are based on a single serving
Calories 630
Total fat 39g
Saturated fat 20g
Trans fat 1g
Cholesterol 65mg
Sodium 350mg
Carbohydrate 64g
Dietary fiber 1g
Sugars 44g
Protein 6g
Calcium 15%DV
Iron 8%DV


  1. For  each pie: Mix 13 oz. cookie crumbs with 2 oz. butter until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
  2. Add  3-1/2 oz. of the white chocolate to 2 cups hot pie filling; stir until chocolate is completely melted. Pour into crust. Refrigerate several hours or until filling is firm.
  3. Melt  5 oz. of the remaining chocolate; cool to 90ºF. Spread into 1/8-inch-thick layer on sheet of parchment paper; top with 2 broken cookies. Let stand until chocolate is firm. Coarsely break into pieces.
  4. Spread  3 cups whipped topping over pie, mounding slightly in center. Garnish with white chocolate pieces.

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