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Chocolate Chip Cookie Layered Delight

87/100 by 261 users
Chocolate Chip Cookie Layered Delight

INGREDIENTS

  • 30-33 ounces* refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 16 ounces Cool Whip whipped topping thawed
  • 3 cups cold milk
  • 1 small box (4 – 1/2 cup servings size) instant chocolate fudge pudding
  • 1 small box (4 – 1/2 cup servings size) instant white chocolate pudding
  • 1 cup mini chocolate chips (divided)

INSTRUCTIONS

  1. Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9×13 glass baking dish with butter. Preheat oven to 350° F.
  2. When the dough is soft press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie so slightly underbaked is best).
  3. In a large bowl using an electric mixer beat softened cream cheese powdered sugar and vanilla until smooth. Using a rubber spatula fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.
  4. Using a large bowl combine chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
  5. Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
  6. Serve with a drizzle of chocolate syrup. ENJOY!

NOTESif you can t find a 30-ounce tube of refrigerated chocolate chip cookie dough just use 2 16.5 ounce tubes. The extra 3 ounces won t matter.This article and recipe adapted from this site

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