Wednesday, December 26, 2018

CHOCOLATE CHIP COOKIE LAYERED DELIGHT




CHOCOLATE CHIP COOKIE LAYERED DELIGHT










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.

INGREDIENTS
  • 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
INSTRUCTIONS

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.

NOTES

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.