Description
Layers of warm, chewy chocolate chip cookie, fluffy cream cheese frosting, dual-flavor pudding and light whipped topping come together in a playful, no-fuss crowd-pleaser. Each bite delivers cookie crunch, cool creaminess and mini-chip studded fun—perfect for potlucks, parties or any time you want a nostalgic treat.
Ingredients
For the cookie base
16.5 ounce tube refrigerated chocolate chip cookie dough
For the cream-cheese layer
8 ounce block cream cheese, softened to room temperature
1 cup powdered sugar
2 cups Cool Whip whipped topping, thawed and divided
For the pudding layer
3.9 ounce box instant chocolate pudding
3.4 ounce box instant vanilla pudding
3 cups cold milk
For the topping
Mini chocolate chips, for garnish
Instructions
1️⃣ Allow the cookie dough to sit at room temperature until soft enough to spread easily—about 20–30 minutes.
2️⃣ Preheat the oven to 350 °F. Spray a 9×13-inch baking dish with nonstick cooking spray.
3️⃣ Spread the softened dough evenly in the prepared pan, using wet or oiled fingertips to press it out to the edges.
4️⃣ Bake for 14–16 minutes, or until golden brown and just set. Let the cookie layer cool completely in the pan.
5️⃣ Meanwhile, in a medium bowl beat the cream cheese and powdered sugar until smooth. Gently fold in 2 cups of Cool Whip until fully incorporated.
6️⃣ Once the cookie base is cool, spread the cream-cheese mixture over it in an even layer.
7️⃣ In a separate bowl whisk together both pudding mixes and the cold milk until smooth and slightly thickened (about 2 minutes). Spread the pudding layer atop the cream cheese.
8️⃣ Top with the remaining Cool Whip and smooth to cover.
9️⃣ Sprinkle mini chocolate chips evenly over the top. Chill the assembled dessert for at least 1 hour before slicing into squares.
Notes
Make-ahead: Assemble the full dessert up to a day in advance, cover tightly and keep refrigerated—serve within 48 hours for best texture. For extra cookie crunch, fold ½ cup chopped baked cookies into the cream-cheese layer. If you prefer a firmer set, prepare the pudding with ¼ cup less milk. Leftovers keep well under airtight cover in the fridge for up to 3 days.