If you’ve been reading my blog for a while, you’ve noticed that I almost always cook from scratch. As I’ve advanced in my cooking, I’ve really gotten away from boxed mixes and instant meals and desserts – for both health and taste reasons. We really try to limit what processed foods we eat, so our meals always made from fresh, pure, natural ingredients. Never will you find a frozen TV dinner or cake mix in my house.
Enter the rule breaker – chocolate chip cookie delight. I bookmarked this recipe months ago, unsure whether I would make it or not. The ingredient list includes everything I try to avoid – whipped topping, pudding mix, refrigerated cookie dough?! I might as well go swimming in a pool of high fructose corn syrup.
Well…I am here to tell you to get off your high horse and try this recipe! I needed a quick and easy dessert to take to dinner one night and this fit the bill. It was a huge hit! The layers of cookie, cream cheese and pudding make this dessert extremely decadent and rich. It is so delicious, and my family is insisting that I make for every family event from now on.
Chocolate Chip Cookie Delight
Yields: 12 servings
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
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Mini chocolate chips, for garnish
Preheat your oven to 350 degrees F. Allow your cookie dough stand at room temperature for 5-10 minutes to soften. Press the dough into an ungreased 13-in. x 9-in. baking pan. Bake for 14-16 minutes or until golden brown. Allow the cookie to cool completely.
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; let stand for 2 minutes or until soft-set. Spread
over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chips.
Cover and refrigerate for 8 hours or overnight until firm
Source: The Dainty Chef