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With a tasty cookie crust, creamy pudding, and tangy cream cheese layers, this dessert truly is a delight!
A Layered Treat to Love!
You guys know I have a thing for layered desserts. We have Lemon Lasagna, White Chocolate Lasagna, and of course our fan-favorite chocolate delight recipe.
If you love pudding and cool summer desserts, you’ll fall head over heels for one of my favorites!
Why we 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.
- Easy. This quick-prep treat comes together in a snap and can easily be made ahead of time and frozen for later!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 13 minutes
CHILL TIME: 30 minutes
- 16 ounces refrigerated chocolate chip cookie dough – or use your favorite Chocolate Chip Cookie Recipe
- 8 ounces cream cheese – softened at room temperature
- 1 cup powdered sugar
- 16 ounces cool whip – or use Homemade Whipped Cream
- 3 cups milk – whole milk makes a creamier pudding, but you can use 2%
- 1 (3.4-ounce) box Instant chocolate pudding – use INSTANT pudding mix otherwise they will not set correctly
- 1 (3.4-ounce) box Instant white chocolate pudding – or instant vanilla pudding
- mini chocolate chips for topping – more toppings ideas include, 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
How to Make Cookie Delight
- PREP. Soften 16 ounces cookie dough on the counter (Room temperature dough spreads easier). Preheat oven to 350°F.
- FIRST LAYER. When the dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
- SECOND LAYER. In a medium mixing bowl, mix 8 ounces cream cheese and 1 cup powdered sugar until smooth. Fold in half of a 16-ounce tub of Cool Whip.
- Once your cookie base is completely cooled, use an offset spatula and spread on the cream cheese mixture.
- THIRD LAYER. In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups cold milk.
- Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer.
- CHILL. Refrigerate until ready to serve (or for at least 30 minutes).
- TOP & SERVE. Right before serving, spread remaining Cool Whip on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.
More Like This
- More layered desserts: Chocolate Lasagna, White Chocolate Lasagna, Lemon Lasagna, Pumpkin Lasagna
- More delight recipes: Pumpkin Delight, Peppermint Chocolate Delight, Oreo Peanut Butter Delight, Brownie Delight, Blueberry Delight
More collections: Summer Desserts, Spring Desserts
Chocolate Delight Recipe
Our chocolate delight recipe features a cookie crust and layers of cream cheese and chocolate pudding for a refreshing, multi-textural treat.
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 into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
- In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of a tub of Cool Whip.
- Once your cookie base is completely cooled, spread on cream cheese mixture.
- In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups cold milk.
- Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of 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
STORE. Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days.
FREEZE. Cover with plastic wrap and again with aluminum foil. Label 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 cut clean slices?
- To cut neat slices, heat the blade of the knife in a bowl of hot water. Make your first slice and wipe the blade clean. Heat, cut, and clean for each slice you make.
Why didn’t my chocolate delight recipe set?
- It is important to purchase instant chocolate pudding mix and instant white chocolate pudding mix. The cook-and-serve kind of pudding will not set correctly.
How to Store Chocolate Delight recipe?
- Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days.
How to Freeze?
- Cover the chocolate pudding dessert with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. Thaw in the fridge before serving.
For More Layered Desserts:
Recipe adapted from the Country Cook.
These look awesome. Can’t wait to try them.
I hope you will 🙂 They are so good!
We have a Lot of favorite desserts. This is at the top. It has everything that we love!
This is an incredibly delicious dessert. Perfect for Arizona summers.
This is one of my favorite desserts!! Love the cookie bottom & chocolate layer!!
I love all the delicious layers!! They go so well together! I wonder how’d it taste with other pudding flavors?
This is Heavenly and super simple to make! Everyone enjoys this dessert too!
Made your Layered Pumpkin Dessert, Was the BEST thing ever. Everyone raved about it. Will be my Thanksgiving go to dessert from now on, no more pumpkin pies. I am going to try doing Banana pudding & sliced bananas next. (oh, I did add 1/2 c sugar to the crust recipee.
Awe, thank you so much!! Glad it was a hit!
Can you use the nestle cookie recipe? I am not a fan of refrigerator cookie dough. I would put in fridge after mixing
Of course 🙂 Enjoy!! You’ll love it!
Oh my, this for sure will delight my day if not week ;-).. So beautiful.
This looks so yummy!