Chocolate Chip Cookie Delight

introduction

This is an easy and fun no-fuss dessert. It has a soft cookie base, a creamy middle, and a light top. Kids and grownups like it. Try this if you want a sweet dish that you can make ahead. For a plain cookie base idea see bakery style cookies.

why make this recipe

You make this to feed a crowd. You make it when you want a rich treat that does not need hard work. You make it the day before and let it set. It saves time on a busy day. If you like cookie and cream mixes, you may also like the cookie ice cream cake idea.

how to make Chocolate Chip Cookie Delight

This dish has three layers. First you bake the cookie base. Then you add a cream cheese layer. Last you add a pudding layer and top with whipped topping.

Ingredients :

• 16-1/2 ounces chocolate chip cookie dough (refrigerated in a tube)
• 8 ounces cream cheese (soft room temperature)
• 1 cup confectioners’ sugar
• 12 ounces frozen whipped topping (thawed, divided)
• 3 cups milk (very cold)
• 7.8 ounces instant chocolate fudge pudding mix (two 3.9 oz boxes)
• Mini chocolate chips (for garnish)

You can use a mix of cookie dough or a store tube. For a different feel try the classic cookie ice cream cake.

Directions :

1. Let cookie dough come to room temperature to soften.
2. Press the dough into an ungreased 13×9-inch baking pan.
3. Bake at 350°F until golden brown, about 15 minutes.
4. Cool completely.
5. In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
6. Gently fold in 1-3/4 cups whipped topping.
7. Spread this cream cheese mix over the cooled crust.
8. Whisk milk and pudding mix for 2 minutes.
9. Spread the pudding over the cream cheese layer.
10. Top with remaining whipped topping.
11. Sprinkle with mini chocolate chips.
12. Cover with plastic wrap and refrigerate until firm, 8 hours or overnight. Overnight is best.

how to serve Chocolate Chip Cookie Delight

Cut into bars with a sharp knife. Serve cold. Use a spatula to lift each piece. Add extra mini chips or a light dust of cocoa if you want. For a frozen twist, you can pair it with a slice from a cookie icebox cake.

how to store Chocolate Chip Cookie Delight

Cover the pan with plastic wrap or put bars in an airtight box. Keep in the fridge up to 4 days. If you freeze, wrap each piece well and freeze up to 1 month. Thaw in the fridge before you serve.

tips to make Chocolate Chip Cookie Delight

Use room temp cream cheese for a smooth mix. Do not skip the chill time. Cold milk helps the pudding set fast. If the cookie dough is very hard, let it sit longer at room temp. For a change in taste try a mix with sea salt or caramel like these salted caramel cookies.

variation (if any)

• Use vanilla or banana pudding for a different taste.
• Swap mini chips for chopped nuts or toffee bits.
• Make it in small cups for single serve treats.

FAQs

Q: Can I use homemade cookie dough?
A: Yes. Use the same amount and press into the pan. Bake as the recipe says.

Q: Can I skip the cream cheese?
A: You can, but the dish will lose some cream and tang. Try more whipped topping instead.

Q: Can I make this for a party the same day?
A: You can, but it is best if you chill it overnight. It firms up and tastes better.

Q: Can I use low-fat milk or pudding?
A: Yes. The texture may change a little, but it will still work.

Q: How do I cut neat bars?
A: Chill well. Use a hot sharp knife and wipe it between cuts.

Conclusion

For the full original recipe and more tips, see Chocolate Chip Cookie Delight. (https://www.tasteofhome.com/recipes/chocolate-chip-cookie-delight/)