Description
A nostalgic dessert with layers of baked cookie base, tangy cream cheese, rich chocolate puddings, and whipped topping. No-fuss assembly for a comforting, multi-textured treat perfect for any occasion.
Ingredients
1 (13 oz) package refrigerated cookie dough
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 cup mini chocolate chips
3 cups Cool Whip (or non-dairy whipped topping)
1 (3.4 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant white chocolate pudding mix
1/4 cup light corn syrup
1/2 cup mini chocolate chips (for topping)
Instructions
Preheat oven to 350°F (180°C)
Line an 11×15-inch baking sheet with parchment paper
Press cookie dough into prepared pan to form an even base
Bake for 12–15 minutes until golden and firm
Cool completely in the pan
In a bowl, mix cream cheese, sugar, and 1/2 cup mini chocolate chips until smooth
Spread over cooled cookie base
Prepare chocolate pudding mix with 2 cups cold milk (stir until thick)
Spread over cream cheese layer and chill for 10 minutes
Prepare white chocolate pudding similarly and spread on top
Gently fold Cool Whip into a large bowl and spread over pudding layers
Sprinkle remaining mini chocolate chips evenly
Drizzle with light corn syrup before chilling
Chill dessert for 2–3 hours before slicing into 24 portions
Notes
Store covered in the refrigerator for up to 2 days
Add a pinch of sea salt to the pudding mix for a sweet-salty contrast
For a gluten-free version, use certified gluten-free cookie dough
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg