Wednesday, December 26, 2018



Chocolate Chip Cookie Layered Dessert contains layers of chocolate chip cookie dough, cream cheese, instant pudding and Cool Whip. Perfect almost no-bake dessert for the summer.

  • 1 cup of powdered sugar
  • 30 to 33 ounces * chilled chocolate chip cookie dough
  • 8 ounces of cream cheese, softened
  • 3 cups of cold milk
  • 1 cup mini chocolate chips (divided)
  • 16 ounces Cool Whip Whipped Topping, thawed
  • 1/2 teaspoon vanilla extract
  • 1 small box (4 x 1/2 cup servings) instant chocolate fudge pudding
  • 1 small can (4 x 1/2 cup servings) white chocolate instant pudding

First, soften the cookie dough on the counter to soften it (I let mine sit for about 30 to 60 minutes). Generously grease a 9x13 glass baking dish with butter. Preheat the oven to 350 ° F.

Then, when the dough is soft, press into a greased baking dish. Bake for 20 to 22 minutes or until golden just around the edges (you want a soft cookie, so slightly underbaked is best).

In large bowl, using 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 a completely cooled layer of cookies and set aside.

In a large bowl, combine the chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread the pudding mixture over the layer of cream cheese.

Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate 8 hours or overnight until firm.

Serve with a drizzle of chocolate syrup. Happy Cooking Time.


If you can't find a 30 ounce tube of refrigerated chocolate chip cookie dough, just use 2 x 16.5 ounce tubes. The extra 3 ounces won't matter.