Chocolate Chip Cookie Delight
Description
To prevent this sweet treat from becoming too soft, be sure to refrigerate it for at least 8 hours or overnight. If you’re serving it on a hot day, set the casserole directly into a similarly sized dish filled with ice to help keep it chilled.
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 and miniature semisweet chocolate chips or chocolate curls
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 another 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 if desired.
- Cover and refrigerate until firm, 8 hours or overnight.
