No Bake Strawberry Lemon Cookie Pie

I am in a book club and what else is better than getting together with friends and talking about a book?.....getting together with friends and talking about a book and having a yummy dessert.  

Last book club my friend Wendy made this amazing dessert!  I could not stop thinking about it the next day so you know it was that good!  First I texted Wendy to see if the recipe was on her Pinterest board or where I could find it?  Found the recipe and I think I went to the store that day and bought all the ingredients.  I couldn't make it that day because it has to sit in the fridge for a bit.  So I made it the next day!  It is just so delicious and you wouldn't believe how simple to make!  This will defiantly be a go to dessert of mine.  Oh and the book was good also....Between Shades of Gray by Ruta Sepetys

Here are the layers of cookie, strawberry, cool whip yumminess.

No Bake Strawberry Lemon Cookie Pie

Ingredients

Crust

2 cups graham cracker crumbs

3/4 cup butter, melted

Filling

1 1/2 15.25 oz packages lemon cream cookies (I used lemon Oreos)

1 cup milk

8 oz cool whip

16 oz carton strawberries

Instructions

1. Grease a 9 inch pie pan.

2. Combine graham cracker crumbs and melted butter. Press into the bottom and up the sides of the greased pie pan.

3. Put milk into a small bowl that will allow for dipping the cookies.

4. Dunk cookies, one at a time, and add to the pie pan to make a single layer of cookies on the bottom of the crust. I needed just more than half of one package for the first layer.

5. Add half of the Cool Whip and spread evenly over the cookies.

6. Slice about half of the strawberries and make a single layer of strawberries on top of the Cool Whip.

7. Dunk more cookies, one at a time, and add to the pie pan to make a second layer of cookies on top of the strawberries.

8. Add remaining Cool Whip and spread evenly over the cookies.

9. Slice remaining strawberries and spread on the top of the pie.

10. Add cookie crumbs or graham cracker crumbs on top to finish it off, if desired.

11. Cover and chill for about 8 hours before serving.

Recipe adapted from Life Love and Sugar