Description
A chilled layered dessert with a soft chocolate chip cookie base, creamy cheesecake layer, rich pudding filling, and fluffy whipped topping finished with mini chocolate chips.
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 instant chocolate fudge pudding
- 1 small box instant white chocolate pudding
- 1 cup mini chocolate chips, divided
Instructions
1. Let the refrigerated cookie dough soften on the counter for 30 to 60 minutes. Generously grease a 9×13-inch glass baking dish with butter and preheat the oven to 350°F.
2. Press the softened cookie dough evenly into the prepared baking dish.
3. Bake for 20 to 22 minutes, or until golden around the edges. Leave the center slightly underbaked for a soft cookie layer, then cool completely.
4. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
5. Fold in half of the whipped topping and half of the mini chocolate chips, then spread the mixture over the cooled cookie layer.
6. In another large bowl, whisk together the chocolate fudge pudding mix, white chocolate pudding mix, and cold milk for 2 minutes until smooth and thickened.
7. Spread the pudding mixture over the cream cheese layer.
8. Top with the remaining whipped topping and sprinkle with the remaining mini chocolate chips.
9. Cover and refrigerate for 8 hours or overnight until firm.
10. Serve chilled, optionally with a drizzle of chocolate syrup.
Notes
If you cannot find a 30-ounce tube of refrigerated chocolate chip cookie dough, use two 16.5-ounce tubes instead.
For the best texture, chill the dessert overnight before serving.
A drizzle of chocolate syrup makes a great finishing touch.
Nutrition
- Serving Size: 1 serving