Cookie Dough Cheesecake Brownie Pie

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 Brownie mix
  • 1/2 cup Chocolate chips, mini
  • 1 12 ounce container Cool whip
  • 1/2 cup Flour
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Oil

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1/4 cup Butter
  • 1 8 ounce package Cream cheese
  • 1 tsp Milk

• Liquids

  • 1/4 cup Water

Found on insidebrucrewlife.com

Description

Directions

• Unroll the pie crust according to the package directions. Place in a 10 inch pie plate and set aside.
• Beat the brownie mix, oil, water, and egg until combined. Spoon into the pie crust. Cover the edges of the pie crust with foil to prevent them from burning. Bake at 350 degrees for 40-45 minutes. Do not over bake. Remove from the oven and cool completely.
• Beat the butter, brown sugar, vanilla, and salt until creamy. Add the flour and milk and beat again. Stir in 1/4 cup mini chocolate chips. Roll into 56 tiny cookie dough bites. Place on a wax paper lined tray and freeze until hard.
• Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
• Cut the cookie dough bites in half. Reserve 10 balls (20 halves for the topping) Stir gently into the cheesecake filling. Spoon the filling gently on top of the cooled brownie.
• Sprinkle the top of the pie with the remaining chocolate chips. Top with Cool Whip swirls and the reserved cookie dough bites. Cut into 12 pieces of pie. Store in a sealed container in the refrigerator.