Cookies and Cream Pie (Joycelyn)

20 peanut butter creme filled cookies
6 large Reese's peanut butter cups chopped into 1/4 inch pieces
1 8oz. pkg whipped topping
1 cup milk
Dip 10 cookies into milk and place them on a plate to drain. Starting with the first cookie you dipped in milk, break the cookies into pieces to form a crust on the bottom of a pie dish. Sprinkle two of the chopped candy bars on top of the crust, then cover with a thin layer of whipped topping. Repeat these three layers---cookies, candy, topping. Sprinkle top layer of whipped topping with the remaining candy bar pieces. You could also drizzle some chocolate syrup over the top layer...you know, one can never have too much chocolate!
Refrigerate over night. (if you are in a hurry....place pie in the freezer for two hours to set before serving)