Chocolate Chip Cookie Delight

A piece of layered chocolate hip cookie delight on a small plate, topped with mini chocolate chips, and drizzled with chocolate syrup.

No ratings yet

This chocolate chip cookie delight is a delicious layered dessert that is perfect for summer. It starts with a store bought cookie dough base, then a no bake cheese cake layer, chocolate pudding, and a layer of cool whip.

Prep Time20

Cook Time15

Chill Time4

Total Time5

Servings:

Calories: 374kcal

Equipment

Hand Whisk
Large Mixing Bowl

Ingredients

16 oz packaged chocolate chip cookie dough
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
2 (8oz) containers cool whip (thawed, and divided)
2 (3.4oz) boxes chocolate instant pudding mix
3 cups whole milk
1/4 cup mini chocolate chips (for topping, optional)
chocolate syrup (for topping, optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper, and set aside.
Press the cookie dough evenly into the bottom of the prepared pan.
Bake for 12 to 15 minutes, or until the edges are golden brown, and the center looks set.
Allow the cookie to cool for 20 minutes, before adding the next layer.
In a large bowl, beat the cream cheese till nice and smooth.
Add in the powdered sugar, and vanilla extract and whip them into the cream cheese.
Fold in 4oz (or 1/2 of one container) of a cool whip container.
Spread the cream cheese mixture evenly over the top of the cooled cookie base. Place in the fridge until needed.
Whisk together the pudding mix and milk for 2 minutes in a large bowl. Let it sit for 5 minutes to thicken.
Spread the pudding over the top of the cream cheese mixture.
Spread the remaining cool whip evenly over the top of the pudding layer.
Sprinkle the mini chocolate chips over the top of the cool whip layer.
Chill the dessert for at least 4 hours, before slicing and serving.
Drizzle with chocolate syrup when serving, if desired.

Nutrition