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You guys know we have a thing for layered desserts!! We LOVE them, and this chocolate delight recipe is a personal favorite.

The base is chocolate chip cookie dough (a GREAT place to start), topped with layers of whipped cream cheese and Cool Whip, chocolate pudding, and even more Cool Whip. It’s not hard to see why the kids are obsessed, right?!

The store-bought cookie dough shortcut makes this even easier and cuts down on the prep required. You really need just 10 minutes to assemble (not including baking the dough) – then let it chill!

If you love pudding and cool summer desserts, don’t forget to try our Chocolate Lasagna, and White Chocolate Lasagna.

Why we think you’ll love it:

  • Layers of favorites. A Chocolate Chip Cookie base, cream cheese layer, and chocolate pudding layer all topped off with creamy Cool Whip – what more could you want?!
  • Show-stopper. This layered pudding dessert looks as delicious as it tastes.
  • A time saver. This quick-prep treat comes together in a snap and can easily be made ahead of time and frozen for later!
Cool whip, pudding, cookie dough, and other ingredients for chocolate delight on a kitchen counter.

Chocolate Delight Ingredients and Substitutions

  • 16 ounces refrigerated chocolate chip cookie dough – or this Chocolate Chip Cookie Recipe
  • 8 ounces cream cheese – softened at room temperature
  • 1 cup powdered sugar
  • 16 ounces cool whip – or Homemade Whipped Cream
  • 3 cups milk – We have found that whole milk makes a creamier pudding, but you can use 2%.
  • 1 (3.4-ounce) box Instant chocolate pudding – must be instant pudding mix otherwise, they will not set correctly (trust us on this one!)
  • 1 (3.4-ounce) box Instant white chocolate pudding – or instant vanilla pudding
  • mini chocolate chips for topping – or chopped pecans, chopped chocolate candy such as Reese’s, Mini M&M’s, Eggless Cookie Dough bits, chocolate shavings, or a drizzle of Chocolate Syrup
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Cookie dough pressed in a white baking dish.
Baked cookie dough in a white baking dish.
Spreading cream cheese layer of cooled cookie crust.
Whipping instant chocolate pudding in a gray bowl.
Spreading Cool Whip over the set pudding layer.
Chocolate chips sprinkled on top of the Cool Whip layer.

How to Make Chocolate Delight

  1. PREP. Soften cookie dough on the counter (room temperature dough spreads easier). Preheat oven to 350°F.
  2. COOKIE CRUST. When the dough is soft, gently spread it into a greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown. Cool completely.
  3. CREAM CHEESE LAYER. In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of a tub of Cool Whip.
    • Spread the cream cheese mixture onto the cooled cookie base.
  4. PUDDING LAYER. In a medium bowl, combine instant chocolate and instant white chocolate pudding with the cold milk.
    • Whisk until smooth. Let it set for about 2 minutes. Spread the pudding mixture on top of the cream cheese layer.
    • Refrigerate until ready to serve (or for at least 30 minutes).
  5. SERVE. Right before serving, spread the remaining whipped topping on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.

Kristyn’s Recipe Tips

  • The cookie layer must be completely cooled or the heat will melt the other layers.
  • For the layers to set correctly you must use INSTANT pudding mix.
  • To cut neat slices, heat the blade of the knife in a bowl of hot water. Wipe the blade clean and reheat.
A square slice of chocolate delight recipe on a white plate.
4.98 from 46 votes

Chocolate Delight Recipe

By: Kristyn Merkley
Our chocolate delight recipe features a shortcut cookie crust, creamy pudding, and tangy cream cheese for a delightful layered favorite!
Servings: 15
Prep: 10 minutes
Cook: 14 minutes
Refrigerate: 30 minutes
Total: 54 minutes

Equipment

Ingredients 

  • 16 ounces chocolate chip cookie dough, refrigerated
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces Cool Whip
  • 3 cups milk
  • 1 (3.4-ounce) box Instant chocolate pudding
  • 1 (3.4-ounce) box Instant white chocolate pudding
  • mini chocolate chips, for topping

Instructions 

  • Soften cookie dough on the counter (room temperature dough spreads easier).
  • Preheat oven to 350°F.
  • When the dough is soft, gently spread it into a greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown. Cool completely.
  • In a medium mixing bowl, mix 8 ounces of cream cheese and 1 cup of powdered sugar until smooth. Fold in half of a 16-ounce tub of Cool Whip.
  • Use an offset spatula and spread the cream cheese mixture onto the cooled crust.
  • In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups of cold milk.
  • Whisk until smooth. Let it set for about 2 minutes. Spread the pudding mixture on top of the cream cheese layer.
  • Refrigerate until ready to serve (or for at least 30 minutes).
  • Right before serving, spread remaining Cool Whip on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.

Video

Notes

Recipe Tips.
  • The cookie layer must be completely cooled or the heat will melt the other layers.
  • For the layers to set correctly you must use INSTANT pudding mix.
  • To cut neat slices, heat the blade of the knife in a bowl of hot water. Wipe the blade clean and reheat.
Store. Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days or wrap it again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before serving.

Nutrition

Calories: 381kcal, Carbohydrates: 50g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 24mg, Sodium: 332mg, Potassium: 186mg, Fiber: 1g, Sugar: 37g, Vitamin A: 305IU, Calcium: 92mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days or wrap it again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before serving

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Recipe adapted from the Country Cook. 

This recipe was originally published August 2015.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.98 from 46 votes (29 ratings without comment)

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49 Comments

  1. Laura says:

    So excited to make this for Memorial Day — can this be made a day ahead of time? Don’t want it to get soggy.

    Reply

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