Chocolate Chip Cookie Delight

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Directions

1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
4. Cover and refrigerate until firm, 8 hours or overnight.

Tips

• You've got to love how no-fuss this is, but if you have a favorite homemade cookie recipe and are feeling ambitious, by all means substitute it for the prepared dough.
• Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.

Share this post