First, make yourself a batch of Chocolate Chip Cookies. I use the standard Toll House recipe, slightly modified. Sometimes I include a 1/4 cup rolled oats, and a handful of chopped walnuts, but this time I had some delicious crunchy almond granola and I threw a handful of that in the batter. The hard thing, of course, is the temptation to just stop and eat the cookies. Or the dough, if you are a dough-eater like me. Just leave enough to cover the pie tin!
Next, place the cookies in a pie tin, covering the bottom. I broke the cookies into pieces so they wouldd fit, kind of like a cookie puzzle. Break some cookies in half and line the rim as well. I think next time I try this, I will try baking one ignoramus cookie right in the bottom of the pie tin.
Mix up your instant chocolate pudding or make it from scratch if you're feeling adventurous. Cold milk, pudding mix, wire whisk, 5 minutes, and you are good to go. I replaced 1/4 cup of the milk required with 1/4 cup Amaretto flavored creamer, but if you don't have that, you could just use a few drops of almond flavoring.
I let the pudding set up a bit before pouring it into the pie tin, hoping it would be thick enough to keep the cookies down, but some of the smaller chunks floated to the top anyway. So I just kept out a portion of the pudding, waited for it to fully set, and then poured it over the top to make a smooth surface. Sprinkle almonds on top to complete the almond theme. Place in freezer for an hour or so.
Chocolate Chip Pudding Pie Recipe: https://whatscookingamerica.net/cookie/chocchippuddingpie.htm