This chilled dessert feels just right on a hot night, just layers of vegan whipped topping and chocolate chip cookies. For something truly decadent, use double the ingredients listed below, and repeat the layers!

Ingredients:

• 1 (10-ounce) container frozen non-dairy whipped topping, thawed
• 6 ounces vegan chocolate chip cookies
• Mini chocolate chips, for garnish

1. Spread half of the whipped topping in the bottom of a 9-inch pie plate. Top with the cookies, breaking into smaller pieces as necessary to evenly cover the surface.
2. Top with the remaining whipped topping. Cover with plastic wrap and chill for at least 6 hours, and up to 12 hours.
3. Just before serving, decorate the rim of the pie with mini chocolate chips.