16 to 22 oz. pkg. chocolate chip cookies
2 (8 oz.) containers Cool Whip topping
Approximately 2 cups milk

In a rectangular dish; dip cookies in milk one at a time and place along bottom of dish. Cover with a layer of Cool Whip. Repeat for 2 to 3 layers and top with Cool Whip. Refrigerate for 1 hour and it is ready to eat!