This layered chocolate chip cookie delight is perfect for a potluck or holiday gathering.
It’s all served up in a sliceable one-dish dessert.
Store in the fridge up to 5 days.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
What Does Chocolate Chip Cookie Delight Taste Like?
Rather than dense, this dessert is actually light, thanks to the whipped topping and pudding.
The cookie crust makes a sturdy foundation upon which to build the creamy sweet layers.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Ingredients
Cooking spray
1(16-oz.
)pkg.refrigerated chocolate chip cookie dough
1/2cup(4 oz.
)cream cheese, softened (from 1 [8-oz.]
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
3/4cuppowdered sugar
3cupsfrozen whipped topping(from 1 [8-oz.]
container), thawed, divided
2cupscoldwhole milk
1(5.9-oz.
)pkg.instant chocolate pudding and pie filling(such as Jell-O)
Chocolate syrup
1(4-oz.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
)60% bittersweet chocolatebar
Directions
Prepare cookie crust:
Preheat oven to 350F.
Coat a 9-inch square baking pan with cooking spray; press cookie dough evenly into prepared pan.
Bake in preheated oven until golden brown around edges, about 16 minutes.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Cool completely in pan on a wire rack, about 30 minutes.
Gently fold in 1 cup of the whipped topping.
Spread cream cheese mixture evenly over cooled crust.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Carefully spread pudding evenly over cream cheese layer in pan.
Add remaining whipped topping:
Gently spread remaining 2 cups whipped topping over pudding.
Drag a wooden pick back and forth perpendicular to syrup lines to create a design.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Sprinkle chocolate curls over chocolate syrup design.
Cover and refrigerate until firm, at least 2 hours or up to 12 hours.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
