- 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: 15 servings.
Reviews for Chocolate Chip Cookie Dessert
"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>"
"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."
"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!!!"
"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!"
"Only bake for 14 minutes max as the dough gets very hard and therefore hard to remove from bottom of pan."