I spent many years as a teenager and young adult volunteering for a children's oncology camp called Camp CARE. Each summer we'd take the children to a camp in Lake Lure...we used another camp's facility. This other camp, Camp Lurecrest, was run by the sweetest couple, The Garr's. Mrs. Garr ran the kitchen and had for over 40 years. At some point she had introduced a dessert to her campers that was made simply of cookies and whipped topping. One camper referred to it as Cookie Mush and the name stuck.
By the time Camp CARE came along and began to use their place for a week each summer this dessert had a reputation. It was an instant hit with our campers that first year. In time it became such a tradition with us that it was a big deal to try to figure out which night it would be served and the anticipation grew as the week went on.
|My family on our visit to Camp CARE's 25th Anniversary (July 2010)|
So, here it is...one of my sentimental favorites...Cookie Mush!
Chocolate chip cookies, any brand although Mrs. Garr always said to use the cheap store brand, you'll need about 70-75 cookies
Cool Whip, thawed
Quickly dip the cookies in a bowl of milk (do not soak the cookies) and arrange on the bottom of an ungreased 9x12 pan. Cover with a thick layer of whipped topping.
Add a second layer of dipped cookies and a second layer of whipped topping. Add a third layer of each.
Chill dessert in the refrigerator for several hours or overnight. Cut into squares and serve. This will keep several days in the refrigerator but mine never does...there's never any left!!
(this particular time my daughter made a smaller batch in an 8x8 dish)
You can also make this with Oreos, dipped in milk, for a middle layer.
I'm joining in this week's Ingredient Spotlight at Eat At Home.