Ingredients:
1 package tennis cookies (or any coconut flavored cookie)
1 1/4 cups heavy cream
1 can (13.5 oz) caramel candy (or sweetened condensed milk)
5.3 oz mint chocolate crunch bars, grated
2 tablespoons milk (optional, for spreading the cookies)
Directions:
Line the bottom of a rectangular plate with tennis cookies. If desired, lightly brush each cookie with milk to soften them slightly.
In a bowl, beat heavy cream until stiff peaks form.
Fold the caramel candy into the whipped cream until well combined.
Spread half of the cream mixture over the cookies on the plate.
Sprinkle half of the grated mint crunchy chocolate over the cream layer.
Add another layer of tennis cookies on top of the chocolate layer and then repeat the layers with the rest of the cream and chocolate mixture.
Refrigerate the pie for at least 2 hours, or overnight, to set.
Serve cold, cut into squares.