Preheat your oven to 350 degrees.

Press the packaged cookie dough into the pie pan to make the "pie crust." Spray a piece of aluminum foil with cooking spray and gently push the foil into the pan over the dough. Weigh it down with dry beans or coins. Cook for 25 minutes.

Remove from the oven and leave the foil on until the crust has completely cooled. Then remove the coins (or beans) and very very gently pull off the foil.

While the pie crust is baking, begin making the edible cookie dough that will go in the ice cream. Beat together the butter and the brown sugar until light and fluffy.

Beat in 1 tsp vanilla and the salt. Then slowly add the flour until fully combined, scraping down as needed.

Finally beat in the milk and gently stir in the mini chocolate chips.

Line a 10 by 15 inch pan with wax paper and press the edible cookie dough into it so it is one big flat piece. Refrigerate for an hour (or until your pie crust is cooled).

When the crust is cooled and free of coins, beans, and aluminum foil, take the edible cookie dough out of the refrigerator. Cut it in half. Then cut each half into small bite sized pieces and set aside the two piles.

In a large bowl, mix together the cool whip and sweetened condensed milk. Stir in 1 tsp of vanilla. Then gently mix in one pile of cut edible cookie dough. Pour the mixture into the pie pan over the crust. Top with the other half of edible cookie dough bits.

Cover with aluminum foil and freeze overnight. Before serving, allow to sit at room temperature for about 10 minutes.