Get ready to swoon over our decadent Chocolate Chip Cookie Delight dessert recipe! Rich chocolate pudding, fluffy cream cheese filling, and whipped topping are layered on a dreamy chocolate chip cookie crust. The ultimate indulgence!
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, beatcream 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
Storage:Cover the baking dish with some plastic wrap or aluminum foil and refrigerate 3 days or so. You can freeze this for up to 3 months if you need to. However, after thawing, cream cheese tends to lose its texture, so I don't recommend freezing unless you really have to!Tips:
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!