Frozen Cool Whip Dessert

• 2 large containers Cool Whip
• 2 Crispy Crunch Bars
• 1 package (400 g) chocolate chip cookies
• 1 cup (approx.) Bailey’s Irish Cream, Kaluha or Tia Maria (for a non-alcoholic version, you can use milk)

Dip chocolate chip cookies one at a time in Irish Cream. Do not let them soak too long, just dip once and remove. Line the bottom of a springform pan with cookies. You may have to break some up to fill all the gaps. Cover cookies with one container of Cool Whip (slightly thawed to make spreading easier), Crush Crispy Crunch bars and sprinkle half of the crumbs over the top. Repeat process again for the second layer.

Cover and keep in freezer until ready to serve.