Frozen Chocolate Mound Dessert - cooking recipe

Ingredients

1 lb. chocolate chip cookies
1 large tub Cool Whip
8 oz. Angel Flake coconut
1 c. milk

Preparation

Layer bottom of 9 x 12-inch Pyrex dish with about 1/4-inch Cool Whip.
Dip cookies, one at a time, into milk to moisten. Shake off excess milk and place on Cool Whip.
When layer complete, sprinkle with coconut.
Repeat layers, ending with Cool Whip.
Sprinkle with coconut.
Can be frozen up to a week before serving.