A chocolate chip cookie base topped with cream cheese, chocolate pudding, whipped topping, and mini chocolate chips!! An EASY layered dessert that tastes so AMAZING!!
one 16.5-ounce package refrigerated chocolate chip cookie doughsoftened to room temp*
one 8-ounce package brick-style cream cheesesoftened (I used lite)
1cupconfectioners’ sugar
one 8-ounce tub frozen whipped toppingthawed and divided (I used fat free)
1.5cupscold 2% cow’s milk**
one 3.9-ounce package instant chocolate pudding mix
½cupminiature semisweet chocolate chipschopped candy bars, nuts, etc. may be substituted
Instructions
Preheat oven to 350F and line a 9×9-inch pan with foil and spray with cooking spray; set aside.
Press cookie dough into the pan to form an even, flat crust layer and bake at for 13 to 15 minutes or until light golden brown; set aside on a wire rack to cool completely before adding the cream cheese layer so it doesn’t melt.
To a large bowl add the cream cheese, confectioners’ sugar, and beat on medium-high speed with a handheld electric mixer until smooth.
Add 1 cup whipped topping into the cream cheese mixture and beat on medium-high speed to combine. Spread the mixture over the crust; set aside.
To a large bowl (the same one you already used is fine; wipe it out well with a paper towel) add the milk, pudding mix, and beat on high speed with a handheld electric mixer for 2 full minutes.
Spread pudding mixture over the cream cheese layer.
Evenly top with the remaining whipped topping.
Evenly sprinkle with the chocolate chips, cover, and refrigerate for 4 hours, or overnight until firm and set. Recipe will keep airtight in the fridge for up to 1 week.
Notes
*I prefer a flat package of cookie dough rather than a tube because it’s easier to press into the pan.**Do NOT use soy, almond, rice, etc. milk or the pudding will not set up. Recipe adapted from Taste of Home.