Chocolate Chip Cookie Delight Recipe
This is a simple recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
- 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
- Chopped nuts and chocolate curls, optional
- 1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. 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 for 8 hours or overnight until firm. Yield: 15 servings.
1 piece (calculated without nuts and chocolate curls) equals 365 calories, 17 g fat (10 g saturated fat), 29 mg cholesterol, 329 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
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