Instructions

1. If you have a bucket, use a bucket. But if you don’t, you can use a springform pan lined with parchment paper.
2. Pour your milk into a dish, and dip your cookies in milk. Layer them along the bottom of your container, breaking them apart if needed to cover as much space as you can.
3. Layer on about a half inch of Cool Whip, and spread it out evenly over the top.
4. Keep layering milk-dipped cookies and Cool Whip until you reach the top of your container or run out of an ingredient. End with a Cool Whip layer, and decorate on top with crushed cookies if desired.
5. Freeze for 4-5 hours, and then enjoy! Store in the freezer for up to two weeks.