Over the Top Chocolate Pie

This is another new recipe I tried just for y’all, my beloved Coon Creek neighbors. Oh, the sacrifices I’m making…

• 1 (18 ounce) roll refrigerator chocolate chip cookies
• 1 quart chocolate ice cream softened (I chose vanilla here.)
• 1 (12 ounce) jar chocolate fudge sauce
• 1 (8 ounce) carton Cool Whip

Slice dough as thin as possible and line bottom and sides of a nine inch pie pan; overlapping the edges on the sides makes a pretty scalloped border. Bake 10 minutes at 375° and cool. Fill with ice cream, chill another 10 minutes. Top with syrup and frost with Cool Whip. Freeze. Cut in small wedges to serve.