Description
A no-bake dessert featuring a chocolate chip cookie base layered with cream cheese, chocolate pudding, and whipped topping.
Ingredients
Scale
- 16–1/2 ounces chocolate chip cookie dough (refrigerated in a tube)
- 8 ounces cream cheese (soft, room temp)
- 1 cup confectioners’ sugar
- 12 ounces frozen whipped topping (thawed, divided; Cool Whip)
- 3 cups milk (very cold)
- 7.8 ounces instant chocolate fudge pudding mix (two 3.9-ounce boxes)
- Mini chocolate chips (for garnish)
Instructions
- Let the cookie dough sit until it softens at room temperature.
- Press the dough into an ungreased 13×9-inch pan.
- Bake at 350ยฐF until the top turns gold, about 15 minutes.
- Let the crust cool completely.
- In a large bowl, beat the cream cheese and confectioners’ sugar until smooth.
- Gently fold in 1 3/4 cups of the whipped topping.
- Spread this cream cheese mix over the cooled crust.
- Whisk the milk and pudding mix for 2 minutes until thick.
- Spread the pudding over the cream cheese layer.
- Top with the rest of the whipped topping.
- Sprinkle mini chocolate chips on top.
- Cover with plastic wrap and chill until firm, 8 hours or overnight.
Notes
Chill overnight for the best texture and cuts. Use full-fat cream cheese for richer flavor. Follow tips for making the crust and layers carefully.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg