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This Chocolate Delight Recipe has a cookie base, cream cheese layer, and pudding layer, all topped off with Whipped Cream and mini Chocolate Chips.
We love layered desserts like White Chocolate Lasagna, Blueberry Delight and Brownie Delight, and especially this Cookie Delight!
delicious Layered Cookie Dessert
I have another delicious dessert for you today. You guys know I have a thing for layered desserts and today’s Cookie Delight recipe happens to be one of them.
This time, there is a cookie base, cream cheese layer, pudding layer and it’s all topped off with cool whip and mini chocolate chips.
Yes, it’s decadent but it’s DELICIOUS! The kids all said it was (in their words) “AMAZING!!” The hubby and I agreed, so if you like chocolate, and you LOVE cool treats, then you’ll love this recipe. 😉
How to Make Cookie Delight
- PREP. Soften Cookie Dough on counter (dough at room temp will make it easier to spread). Preheat oven to 350 degrees. Now it’s time to layer!
- COOKIE. When dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
- (Note: I used refrigerated cookie dough to save time. However, you can definitely use your go-to homemade cookie dough recipe or try the dough from our favorite chocolate chip cookie recipe found HERE.)
- CREAM CHEESE. In a medium bowl, mix together cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip. Once your cookie base is completely cooled, spread on cream cheese mixture.
- CHOCOLATE PUDDING. In a medium bowl, combine chocolate and white chocolate puddings with cold milk. Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer.
- CHILL. Refrigerate until ready to serve (or for at least 30 minutes).
- TOP & SERVE. Right before serving, spread remaining Cool Whip on top and sprinkle with mini chocolate chips. ENJOY!
Additional Topping Ideas
- Chopped nuts
- Chopped chocolate candy such as Reese’s
- Mini M&M’s
- Edible Cookie Dough
- Use homemade whipped cream instead of Cool Whip if you like!
How to Store
This Cookie Delight dessert keeps well in the fridge. Just cover the pan with plastic wrap and it can be stored for 3-5 days.
You can also freeze this dessert for later. Cover with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. Thaw in the fridge before serving. Be aware the cream cheese layer may take on a different texture.
You guys – this dessert is AWESOME! It’s one of those desserts that everyone would love and one that would be devoured in .2 seconds at any function. 😉
For more layered desserts, check out:
- White Chocolate Lasagna
- Brownie Delight
- Lemon Lasagna
- Turtle Cheesecake
- Jello Pretzel Salad
4.98 from 44 votes
Chocolate Delight Recipe
By: Lil’ Luna
Our chocolate delight recipe features a cookie crust and layers of cream cheese and chocolate pudding for a refreshing, multi-textural treat.
Servings: 15
Prep: 10 minutes mins
Cook: 14 minutes mins
Refrigerate: 30 minutes mins
Total: 54 minutes mins
Ingredients
- 16 ounces chocolate chip cookie dough, refrigerated
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces cool whip
- 3 cups milk
- 1 (3.4-ounce) box Instant chocolate pudding
- 1 (3.4-ounce) box Instant white chocolate pudding
- mini chocolate chips for topping
Instructions
Soften cookie dough on counter (dough at room temp will make it easier to spread).
Preheat oven to 350°F.
When dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip.
Once your cookie base is completely cooled, spread on cream cheese mixture.
Pudding Layer: In a medium bowl, combine chocolate and white chocolate puddings with cold milk. Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer.
Refrigerate until ready to serve (or for at least 30 minutes).
Right before serving, spread remaining Cool Whip on top and sprinkle with mini chocolate chips. ENJOY!
Notes
STORE. Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days.
FREEZE. Cover with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition
Calories: 381kcal, Carbohydrates: 50g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 24mg, Sodium: 332mg, Potassium: 186mg, Fiber: 1g, Sugar: 37g, Vitamin A: 305IU, Calcium: 92mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe adapted from the Country Cook.
Categorized as: American Recipes, Cakes, Cookies, Cuisines, Desserts, Puddings, Recipes
About Kristyn
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
More About Kristyn
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