



Six. That's the number of pounds I gained in Algeria over the course of three weeks. I tried to pick a fight with my scale and insist that it wasn't true, but it was. It is. Fatty McFatty over here ate her way through Algeria. And now she's going to eat her way through this cookie dough cream pie.









Look, I owe it to myself to eat one last awesome dessert before I go on this cabbage soup diet my mom's been going on and on about. Plus, this is technically my first post of 2013 so you know I've got to start off with a bang. And nothing says bang quite like a vanilla wafer crust, a layer of chocolate chip cookie dough, brown sugar cream filling, and freshly whipped cream to top it all off. Oh, and I almost forgot---bite-size chocolate chip cookies for the glorious finish.









Before you all start jumping over kitchen tables to gather your ingredients, you must know that the original recipe for this pie calls for a chocolate wafer crust. I didn't have any on hand so I used vanilla wafers; and though they were a tasty substitution, I have no doubt in my mind that chocolate wafers would have taken this pie to a whole nother level of indulgence.









Now, it's all up to you. Make it with vanilla wafers, make it with chocolate wafers, make it with Teddy Grahams...just make it. This isn't the kind of pie you bookmark for later. This is the kind of pie you go whip up right now so that you can stuff your face as soon as possible with all it's rich, creamy goodness.





And if the steps look too complicated and ain't nobody got time for dat, then at least make the cookie dough. It's egg-less, so it's completely safe to eat. And you will want to eat every last bit of it, trust me.



