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:
- 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. Note – Do not use soy, almond, rice, etc. milk or pudding will not set up. 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.
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