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Quick Triple Berry Cookie Pie

Triple Berry Cookie Pie
By Roxana Yawgel

Recently I was having one of those lazy days. You know, when you don’t feel like doing anything but it turns out your to-do list is so long you don’t have time to be lazy. And to top it off, you realize you have no sweet treats to enjoy with a cup of coffee after dinner. In my world, that’s a priority. Folding laundry, that can wait until later. Since I needed a quick dessert, I threw together cookies, fruit and ice cream to make a quick cookie pie.

Triple Berry Cookie Pie

Luckily I always have a couple of packages of Pillsbury cookie dough in the back of my fridge. You know, for emergencies.

Pillsbury Ready to Bake Cookie Dough

Start by heating the oven to 350°F. Reserve 10-12 Chocolate Chunk & Chip cookies. With your fingers crumble the remaining cookie dough in a 9-inch cast-iron skillet. 

I added in some fresh berries (raspberries, blueberries and blackberries), but you can leave it plain or throw in some candy. If using berries, make sure they’re fresh, clean and dry. We don’t want a soggy cookie pie, do we? Add the fresh berries over the cookie dough and top with the remaining cookies.

Cookie dough pieces, raspberries, blueberries and blackberries in a white dish

While the cookie pie is baking, you can go ahead and tackle some other things from your never ending to-do list. (Did someone say laundry?) It takes little over an hour to bake. 

The best part comes once the cookie pie is baked. Remove from the oven, let cool for 2-3 minutes, top with a few spoonfuls of ice cream and enjoy! (If you’re the kind of person who prefers to slice the cookie pie, you must leave it to cool completely before cutting.)



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