Chocolate Chip Cookie Delight

4.98 from 46 votes

Chocolate Chip Cookie Delight

Our chocolate delight recipe features a shortcut cookie crust, creamy pudding, and tangy cream cheese for a delightful layered favorite!

Prep Time10

Cook Time14

Refrigerate30

Total Time54

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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