Dessert

Chocolate Chip Cookie Chocolate Lasagna

The cookie base is topped with a cream cheese and whipped topping layer. It’s creamy, smooth, and adds the perfect amount of tanginess to balance the overall sweetness.

Then there’s a layer of rich chocolate pudding, more whipped topping, and mini chocolate chips. Yes please.

INGREDIENTS:

  • one 16.5-ounce package refrigerated chocolate chip cookie dough, softened to room temp (I prefer a flat package rather than a tube because it’s easier to press into the pan)
  • one 8-ounce package brick-style cream cheese, softened (I used lite)
  • 1 cup confectioners’ sugar
  • one 8-ounce tub frozen whipped topping, thawed and divided (I used fat free)
  • 1.5 cups cold 2% cow’s milk
  • one 3.9-ounce package instant chocolate pudding mix
  • 1/2 cup miniature semisweet chocolate chips (chopped candy bars, nuts, etc. may be substituted)

DIRECTIONS:

  1. Preheat oven to 350F and line a 9×9-inch pan with foil and spray with cooking spray; set aside.
  2. 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.
  3. To a large bowl add the cream cheese, confectioners’ sugar, and beat on medium-high speed with a handheld electric mixer until smooth.
  4. 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.
  5. 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. Note – Do not use soy, almond, rice, etc. milk or pudding will not set up. Spread pudding mixture over the cream cheese layer.
  6. Evenly top with the remaining whipped topping.
  7. 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.

AboutJessy Huber

Welcome! I'm Jessy D.Huber, recipe developer, cookbook author & Mom. Here you will find over 3,500 recipes, themed entertaining menus, cookbook and product reviews, travel adventures and more!