Cookie Pie

Cookie Pie

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"This is a favorite of my granddaughters and has become a tradition at Christmastime for the kids. We top the pie with colored sprinkles to match the occasion. You can also use ginger snaps in this recipe for variety."
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30 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.


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A great recipe!

So simple to make but it tastes great, and the rainbow sprinkles make it so pretty!

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