Ingredients
- 1 tube (16 oz.) refrigerated chocolate chip cookie dough
- 1 block (8 oz.) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tub (12 oz) whipped topping, thawed (divided use)
- 3 cups cold milk
- 1 box (4 oz.) instant chocolate pudding
- 1 box (4 oz.) instant vanilla pudding
- mini chocolate chips for topping
Preparation
Step 1
Set cookie dough out on counter and let come to room temperature to soften (this will make it easier to spread into your baking dish).
Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.
When dough is soft, spread into baking pan. This takes a little patience to get it all spread out. Just get it as even as you can. Bake for about 14-16 minutes until golden brown.
Allow to cool completely.
Now it’s time to start on the next layer.
In a medium bowl, mix together cream cheese and powdered sugar until smooth.
Add in 1 3/4 cups of whipped topping. Mix gently.
Once your cookie base is completely cooled, spread on cream cheese mixture.
Now it’s time to make the pudding layer.
In a medium bowl, combine chocolate and vanilla puddings with cold milk.
Whisk it together until smooth. Let it set for about 2 minutes. It should be soft set but still spreadable. Spread pudding mixture on top of cream cheese layer.
Spread remaining whipped topping on top of pudding layer. Sprinkle with chocolate chips.
Keep dessert stored in the refrigerator until ready to eat.
Cook’s Note: Make sure you go with a larger tub of whipped topping because you need some for the filling and some for the topping. Need to soften cream cheese in a hurry? Place unwrapped block of cream cheese in a microwave-safe bowl. Microwave on high for about 10 seconds.