Lovely Chocolate Chip Cookie Layered Delight


Chocolate Chip Cookie Layered Delight Awesome Chocolate Chip Cookie Layered Delight





INGREDIENTS






  •  30-33 ounces*
    refrigerated chocolate chip cookie dough

  •  8 ounces cream
    cheese, softened

  •  1 cup powdered sugar

  •  1/2 teaspoon vanilla
    extract

  •  16 ounces Cool Whip
    whipped topping, thawed

  •  3 cups cold milk

  •  1 small box (4 – 1/2
    cup servings size) instant chocolate fudge pudding

  •  1 small box (4 – 1/2
    cup servings size) instant white chocolate pudding

  •  1 cup mini chocolate
    chips (divided)







































INSTRUCTIONS






  1. Soften cookie dough on the counter to soften (I let mine sit
    about 30-60 minutes). Generously grease 9×13 glass baking dish with butter.
    Preheat oven to 350° F.

  2. When the dough is soft, press into greased baking dish. Bake
    for 20-22 minutes or until golden just around the edges (you want a soft
    cookie, so slightly underbaked is best).

  3. In a large bowl, using an electric mixer beat softened cream
    cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold
    in half of the whipped topping and half of the mini chocolate chips. Spread
    over completely cooled cookie layer and set aside.

  4. Using a large bowl combine chocolate and white chocolate
    puddings with cold milk. Whisk together for 2 minutes until smooth and
    thickened. Spread pudding mixture on top of cream cheese layer.

  5. Top with remaining whipped topping and sprinkle with
    remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight
    until firm.

  6. Serve with a drizzle of chocolate syrup. ENJOY!

























NOTES




if you can’t find a 30-ounce tube of refrigerated chocolate
chip cookie dough, just use 2 16.5 ounce tubes. The extra 3 ounces won’t
matter.





This article and recipe adapted from this site







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