This no-bake chocolate dessert will be the hit of the party or potluck!
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❤️ Why you'll love it
- Easy prep—the hardest part is resisting a bite before it's done!
- One of those great recipes everyone will beg you to share
- Made in a big baking pan, so it's not fussy and great for transporting to share with friends and family
A decadent, delicious layered dessert, this chocolate chip cookie delight recipe is perfect for chocolate lovers and cookie fanatics, too.
With a chewy cookie base, chocolate pudding filling, and a tangy whipped cream cheese layer, this easy dessert "lasagna" is refreshing and always a huge hit!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Premade chocolate chip cookie dough keeps this recipe delightfully easy. However, your favorite chocolate chip cookie recipe will work too!
- Feel free to swap out the chocolate fudge pudding mixes for another flavor. White chocolate or butterscotch would taste good as well.
- Instead of mini chocolate chips, garnish with chocolate curls, chocolate shavings, nuts, sprinkles, or even birthday candles (for people who don't like cake on their special day!)
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Bake cookies to golden brown. Cool at room temperature on a wire rack.
- Spread the whipped cream cheese mixture over the cookie crust.
- Add an even layer of the chocolate pudding mixture.
- Finish with the whipped topping layer, and sprinkle chips overtop. Refrigerate chocolate chip cookie delight for eight hours.
🥫 Storage
This delicious dessert keeps well—though, you won't often end up with leftovers!
All you need to do to store the chocolate chip cookie delight is cover the baking dish with some plastic wrap or aluminum foil. Keep the leftovers refrigerated and they'll last for three to five days.
Some people like to freeze this dessert. It'll last okay for three months as long as it's tightly sealed. However, after thawing, cream cheese tends to lose its texture, so I don't recommend freezing unless you really have to!
💭 Things to know
Expert Tip: It's important to let chocolate chip cookie delight chill in the fridge for at least eight hours. This gives the pudding layer time to set up so it doesn't run all over when you cut in for a slice!
- If you want the dessert to taste extra rich and creamy, use whole milk to prepare the instant chocolate pudding mix.
- Cold milk helps the pudding set better. Sometimes, I'll pop the carton of milk into the freezer for just a few minutes to make sure it's really chilled.
- Don't use low-fat cream cheese. It's too watery.
- For neat slices, run your knife under some hot water. Wipe it clean with a paper towel after each cut to keep those pretty layers clean!
- Homemade Cool Whip holds up just like the store-bought kind. Use it all summer long, starting with chocolate chip cookie delight!
👩🍳 FAQs
Here's a trick: cut the roll of cookie dough into 12 rounds. Then, lay them in the pan in a grid shape—three rows of four pieces each. Finally, flatten out the rounds until you have a perfect cookie crust!
If you're talking about the kind you spray out of a pressurized can—nope! Products like Reddi-Wip will fall flat and get watery. Cool Whip is super light and fluffy, and it's also made to hold up better when mixed with other ingredients. And, you can make Cool Whip at home!
Yes, ma'am! The pudding, cream cheese, and Cool-Whip layers all require refrigeration. You can transport it to a friend's house just fine, but, if it's a hot day, put it in their fridge once you arrive and don't take it out 'til you've finished eating your burgers and brats.
📚 Related recipes
- With layers of fudge, brownies, pudding, toffee, Cool-Whip, and more, easy Chocolate Brownie Trifle will knock your socks off.
- This nostalgic Strawberry Crunch Ice Cream Cake is my family's favorite no-bake summer treat when we're craving light, sweet, berry flavor.
- Fan of no-bake desserts? Try Chocolate Peanut Butter Pie. It has great texture and flavor, but the best part is the sweet 'n salty pretzel crust.
- Chocolate Chip Gooey Butter Bars are a combo between shortbread and cheesecake. If you love cookies, you need to try this recipe!
🍽️ Serve with...
A dessert this rich goes best with simple meals. This spicy grilled chicken breast is perfect. Serve with a tangy cucumber and vinegar salad and fried potatoes.
Finish off with some coffee or this frosty coffee cocktail.
📞 The last word
Be sure to keep this chilled because it will soften pretty quick. It's a fantastic recipe for a potluck since it feeds a crowd. Just make sure there is refrigerator space for it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Chip Cookie Delight
Print Pin Recipe SaveEquipment Needed
- mixing bowl large
Ingredients
- 16-½ ounces chocolate chip cookie dough, refrigerated in a tube
- 8 ounces cream cheese, soft room temperature
- 1 cup confectioners' sugar
- 12 ounces frozen whipped topping, thawed, divided (Cool Whip)
- 3 cups milk, very cold
- 7.8 ounces instant chocolate fudge pudding mix, 2- 3.9 ounces boxes
- Mini chocolate chips, for garnish
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Instructions
- Let cookie dough come to room temperature to soften.
- Press into an ungreased 13x9-inch baking pan.
- Bake at 350° until golden brown, about 15 minutes.
- Cool completely.
- In a large bowl, beat cream cheese and confectioners' sugar until smooth.
- Gently fold in 1-¾ cups whipped topping.
- Spread over cooled crust.
- Whisk milk and pudding mix for 2 minutes.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with mini chocolate chips.
- Cover with plastic wrap and refrigerate until firm, 8 hours or overnight. Overnight is best.
Notes
- Refrigerate at least 8 hours. No exceptions!
- If you want the dessert to taste extra rich and creamy, use whole milk to prepare the instant chocolate pudding mix.
- Cold milk helps the pudding set better. Sometimes, I'll pop the carton of milk into the freezer for just a few minutes to make sure it's really chilled.
- Don't use low-fat cream cheese. It's too watery.
- For neat slices, run your knife under some hot water. Wipe it clean with a paper towel after each cut to keep those pretty layers clean!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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