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Chocolate Chip Cookie Delight

This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    15 servings

Ingredients

  • 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
  • Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Directions

  • Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  • 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.
  • Cover and refrigerate until firm, 8 hours or overnight.

Test Kitchen Tips
  • You've got to love how no-fuss this is, but if you have a favorite homemade cookie recipe and are feeling ambitious, by all means substitute it for the prepared dough.
  • Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.
  • Nutrition Facts
    1 piece: 365 calories, 17g fat (10g saturated fat), 29mg cholesterol, 329mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.
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    Reviews

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    Average Rating:
    • Charlotte
      Jun 20, 2020

      I cooked at 350' for 15 min. I used a glass casserole. I could have lowered the temp. The crust turned out perfect. I mixed the pudding for 2 minutes. I used the saladshooter to grate a candy bar. I have substituted pistashio pudding for the chocolate. It was a hit as well. This is an all time favorite.

    • Gloria
      Apr 15, 2020

      The pudding part is very good, but my family didn’t like the cookie crust. It gets hard and difficult to cut. Next time I make this, I’m going to use a graham cracker crust.

    • Kimberly
      Apr 9, 2020

      Thinking of changing the crust and making it with a raspberry filling instead...anyone try that?

    • bicktasw
      Mar 13, 2020

      What an easy and delicious recipe! I used sugar free pudding mixes (1.4 ounce size) and used "lite" whipped topping on top .... I made it for my husband's birthday and everyone loved it..... and asked for the recipe! I will surely make this again .... 5 stars for sure!

    • David
      Oct 12, 2019

      Richer than rat poison - lol. But, so good, Used my own chocolate chip cookie dough and topped with chopped up English toffee. I'll make it again when I come out of my coma.

    • cherylgreen5335
      Jul 15, 2019

      This has turned into a family favorite, especially with the grand kids. Easy to make!!

    • sue
      May 18, 2019

      a keeper! I made this just as the recipe called for. it was a big hit. than I made it again this time I changed it some. I used my home made cookie dough, I made my own cool whip. every one love my way of fixing it. I use my own chocolate chip cookie dough, I make my own cool whip. I add a little black walnuts on top

    • AzRedhead
      Apr 17, 2019

      Can I half this recipe?

    • RENAE
      Mar 22, 2019

      Great dessert but cut 30 instead of 15 Much too rich forsuch a large piece.

    • JoanieK53
      Apr 25, 2018

      Really good but was hard to cut. Will do as others suggested and line pan with foil large enough to overhang over the ends for easy removal and cutting. Bought the 30 oz. size of cookie dough by mistake and it came out fine.