Instructions

1. Preheat the oven to 350 degrees.
2. Unroll the pie crust according to the package directions. Place in a 9 1/2-inch deep dish pie plate and set aside.
3. Mix the brownie mix, oil, water, and egg until combined. Spoon into the pie crust.
4. Cover the edges of the pie crust with foil to prevent them from burning. Bake for 40 minutes. Do not over bake. Remove from the oven and cool completely.
5. Beat the butter, brown sugar, vanilla, and salt until creamy.
6. Add the flour and milk and beat again. Stir in 1/4 cup of the mini chocolate chips.
7. Roll into 56 tiny cookie dough bites. Place on a wax paper lined tray and freeze until hard.
8. Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
9. Cut the cookie dough bites in half. Reserve 10 balls (20 halves for the topping)
10. Stir the bites gently into the no bake cheesecake filling. Spoon the filling gently on top of the cooled brownie pie.
11. Use a piping bag and icing tip 1M to swirl Cool Whip around the edge of the pie. Use the remaining cookie dough bites to decorate the swirls.
12. Sprinkle the center of the pie with the remaining chocolate chips.