Read reviews (10)
Rate recipe
Drizzled with melted chocolate, this frosty family favorite from Carol Marnach in Sioux Falls, South Dakota couldn’t be much easier to prepare. "My husband and three sons love it so much that we even use our grill to make it on camping trips—or during the hot summer months when I don’t like turning on the oven," she says.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 345 calories, 18 g fat (8 g saturated fat), 18 mg cholesterol, 271 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Chip Cookie Dessert in Simple & Delicious March/April 2007, p35
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 20, 2013 by violinplayer
<p>Way too sweet. I used homemade cookie dough hoping it would come out of the pan easier...didn't help. Almost impossible to serve. Looked really good.</p>
Reviewed on Jun. 23, 2012 by babycakes24
Love this dessert but only use it as base!...the cookie dough was hard to cut and eat so i just use crumbled up choc chip cookies - awesome way to use up dry or stale cookies and much easier to serve! I also add a lot more ice cream b/c i too thought that the texture was off!
Reviewed on Mar. 26, 2012 by KScales
This is in regards to kerrylehman's comment below.It is correct to only use 1/2 cup of milk with the pudding. You need the mixture to be thick and not like regular pudding.As for the package of pudding, if you have a Royal brand that is 1.7 oz, it is a sugar-free product, which is why the weight is less. You could try using it, but you still only want to use 1 box.The weights of regular and sugar-free products are very different. We've also found that Jell-o and Royal brands differ in weight, but still yield 4- 1/2 servings, so can be used interchangeably.Taste of Home Test Kitchen
This is in regards to kerrylehman's comment below.
It is correct to only use 1/2 cup of milk with the pudding. You need the mixture to be thick and not like regular pudding.
As for the package of pudding, if you have a Royal brand that is 1.7 oz, it is a sugar-free product, which is why the weight is less. You could try using it, but you still only want to use 1 box.
The weights of regular and sugar-free products are very different. We've also found that Jell-o and Royal brands differ in weight, but still yield 4- 1/2 servings, so can be used interchangeably.
Taste of Home Test Kitchen
Reviewed on Mar. 25, 2012 by ktudesko@gmail.com
I also tried the 1/2 cup milk and thought something was wrong. I increased it to 11/2 cups milk like the pie recipe on my jello pudding box and it worked for me.
Reviewed on Feb. 23, 2012 by kerrylehman
I really need some help/input on this recipe! I have tried to make it several times, and the taste is fantastic, but the recipe always seems to be a bit "off" to me as far as the texture...My first question is this: the recipe calls for 1/2 cup milk for one package of pudding mix, but the directions on the pudding mix call for 2 cups of milk to make the pudding soft-set. When I have followed this recipe exactly (and added 1/2 cup milk), the result is definitely not soft-set pudding, but is instead a very thick, gooey substance. When I have tried to make the pudding as directed on the box (with two cups of milk), it does turn to a soft-set pudding, but then the recipe itself seems to be too runny and thin. Any suggestions?!?My second question is this: the box of pudding I have is Royal brand, and it is 1.7 oz--but it says it makes 4 1/2 cup servings. The Jello brand of pudding is 3.4 oz, but it ALSO says it makes 4 1/2 cup servings, so...I am not sure whether to use this package of Royal pudding, or to use two boxes of it (to get to 3.4 oz), or just to forget the Royal pudding and instead buy a box of Jello brand. How can two totally different box sizes make the same amount of pudding?! Any suggestions are much appreciated!!!
I really need some help/input on this recipe! I have tried to make it several times, and the taste is fantastic, but the recipe always seems to be a bit "off" to me as far as the texture...My first question is this: the recipe calls for 1/2 cup milk for one package of pudding mix, but the directions on the pudding mix call for 2 cups of milk to make the pudding soft-set. When I have followed this recipe exactly (and added 1/2 cup milk), the result is definitely not soft-set pudding, but is instead a very thick, gooey substance. When I have tried to make the pudding as directed on the box (with two cups of milk), it does turn to a soft-set pudding, but then the recipe itself seems to be too runny and thin. Any suggestions?!?
My second question is this: the box of pudding I have is Royal brand, and it is 1.7 oz--but it says it makes 4 1/2 cup servings. The Jello brand of pudding is 3.4 oz, but it ALSO says it makes 4 1/2 cup servings, so...I am not sure whether to use this package of Royal pudding, or to use two boxes of it (to get to 3.4 oz), or just to forget the Royal pudding and instead buy a box of Jello brand. How can two totally different box sizes make the same amount of pudding?! Any suggestions are much appreciated!!!
Reviewed on Aug. 19, 2011 by jules357
This was absolutely delicious and won rave reviews at my church potluck. The only thing I would do differently is be sure to grease the pan before putting in the cookie dough - otherwise it's almost impossible to serve.
Reviewed on Jun. 21, 2011 by jennmack
This is so good! I just have to write one suggestion and that is DO NOT use "fat free or light" pudding mix, it DOES NOT work! Also, instead of nuts or English toffee bits, I just crush up Skor bars. Such a good dessert and so easy to make!
Reviewed on Aug. 04, 2009 by pei_mom
Only bake for 14 minutes max as the dough gets very hard and therefore hard to remove from bottom of pan.
Reviewed on Nov. 20, 2008 by emkendall
Reviewed on Aug. 30, 2008 by ange_b
This is delicious! Though I will grease my casserole dish next time and bake 14 instead of 16 min. The cookie dough stuck and we had a terrible time getting it out to serve.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013