1 pkg. Pillsbury Refrigerator chocolate chip cookies
7 oz. jar marshmallow creme
1 (9 oz.) jar Cool Whip
1 tbsp. Hershey's syrup (plus any to drizzle on top)
3 oz. cream cheese
2 tbsp. milk
1 tbsp. instant coffee

Grease and sugar 9 inch pie pan. Slice very cold cookie dough thin to form crust. Bake 10 to 15 minutes. Let cool.

Filling: Beat cream cheese, with 2 tablespoons milk, beat in marshmallow creme until smooth. Dissolve 1 tablespoon instant coffee in 1 tablespoon of water. Fold in coffee, Hershey's syrup and Cool Whip.

Pour into shell. Refrigerate. Optional: Top with nuts and drizzle with Hershey's syrup.