No Bake Maple Cookie Dessert

I made this dessert and I forgot to take a photo before it was all gone. 

See... when you run a food blog you justhaveto take a million photos of everything you make because it might be the next big thing and if you don't have photos then it's like it never happened. 

I took photos of the prep work and even the finished product but NO photos of the dessert once it had been cut. 

*sigh*

So then I made it again....and again...and again.....each time being robbed of the final photo as the dish was taken to various functions where I either forgot to take a photo or I was not there to do it. 

Oh the joys of being a food blogger.

Anyway.... I decided to just cheat and make a single serving version just so I could take that photo above. Oh, yeah... and also so I could eat this deliciousness again. 

So worth it. 

You are going to want to put this on your must-do list for Canada Day. No muss, no fuss but it looks like you put a lot of effort in. 

Super win.

No Bake Maple Cookie Dessert

Ingredients

1/4 cup Maple Syrup

1 (1L) container Cool Whip

2 bags of Christie's Maple Leaf Cookies

1/3 cup milk

1/3 cup pecans, toasted & chopped fine

Directions

In the container that the Cool Whip comes in, carefully pour the maple syrup over the Cool Whip and stir well to combine. 

Scoop about 1/2 cup of the Cool Whip into a 9 X 13 pan and spread it very thinly over the bottom of the pan.

Take 1 bag of the Christie's Maple Leaf Cookies and, one cookie at a time, dip them in the milk (briefly - they don't need to soak) and then line them in the pan.

Top with 1/2 of the remaining Cool Whip.

Then layer with the other bag of cookies, again dipping each cookie into the milk before placing it in the pan.

Top with remaining Cool Whip.

Evenly sprinkle the toasted and chopped pecans over the top.

Chill until ready to serve - at least 4 to 5 hours, up to overnight. (I usually make it the day before as you want the cookies to soak up the whipped cream and get soft and cake-y.)

When you serve it from the larger pan it will look messier than my photos. I totally cheated and just layered 2 cookies with the maple syrup whipped cream and pecans, chilled it overnight, and then snapped the pic so it looks way tidier. 

It's okay though --  messy is better. There is more Cool Whip in there and things get crazy. 

Couple of notes - I know I have a photo of the ingredients that includes 2 tubs of Cool Whip. You only need one. I took the photo before I realized I wouldn't need both. 

If you don't have pecans you can use walnuts or any other nuts that you prefer. Just remember to toast them to bring out the flavor. My favorite is still the pecan with the maple. 

You can also make a chocolate version of this by using Oreo cookies. For that version you just need 3 bags of Oreos and 1 1/2 containers of Cool Whip. 

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