Chocolate Chip Cookie Dessert Recipe
- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 1/2 cup caramel ice cream topping
- 1/2 cup cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3/4 cup chopped nuts
- 3/4 cup English toffee bits or almond brickle chips
- 3 ounces semisweet chocolate, chopped
- 3 tablespoons butter
- Let 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 13-15 minutes or until golden brown. Cool completely on a wire rack.
- Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
- In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares. Yield: 16 servings.
Reviews for Chocolate Chip Cookie Dessert
Sort By :
"My coworkers love this dessert. They ask for it again and again!"
"<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>"
"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!"
"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"
"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."