Chocolate Chip Cookie Layered Delight Recipes

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CHOCOLATE CHIP COOKIE DELIGHT



Chocolate Chip Cookie Delight image

This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. -Diane Windley, Grace, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 8

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, chocolate curls and miniature semisweet chocolate chips

Steps:

  • 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 a 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 curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

Nutrition Facts : Calories 365 calories, Fat 17g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 47g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP COOKIE LAYERED DELIGHT



Chocolate Chip Cookie Layered Delight image

This chilled dessert is four layers of total delight!

Provided by TidyMom

Categories     Desserts

Time 8h35m

Number Of Ingredients 9

30-33 ounces* refrigerated chocolate chip cookie dough
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
16 ounces Cool Whip whipped topping, thawed
3 cups cold milk
1 small box (4 - 1/2 cup servings size) instant chocolate fudge pudding
1 small box (4 - 1/2 cup servings size) instant white chocolate pudding
1 cup mini chocolate chips (divided)

Steps:

  • Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9x13 glass baking dish with butter. Preheat oven to 350° F.
  • When the dough is soft, press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie, so slightly underbaked is best).
  • In a large bowl, using an electric mixer beat softened cream cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.
  • Using a large bowl combine chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
  • Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
  • Serve with a drizzle of chocolate syrup. ENJOY!

CHOCOLATE CHIP COOKIE DELIGHT



Chocolate Chip Cookie Delight image

This is from Simple & Delicious. I took this to church this last Sunday and it was devoured. It went so fast I didn't get to try it. I was told by a church member that my family brings the most sinful desserts to church.

Provided by children from A to Z

Categories     Dessert

Time 8h20m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 9

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
3 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 (3 1/2 ounce) package vanilla instant pudding mix
chopped nuts (optional)
chocolate curls (optional)

Steps:

  • Let cookie dough stand at room temperature for 5-10 minutes to soften.
  • Press into an ungreased 13 x 9 baking pan.
  • Bake at 350 degrees for 14-16 minutes or until golden brown.
  • Cool on wire rack.
  • In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
  • Fold in 1-3/4 cups whipped topping.
  • Spread over crust.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft set.
  • Spread over cream cheese layer.
  • Top with remaining whipped topping.
  • Sprinkle with nuts and chocolate curls if desired.
  • Cover and refrigerate for 8 hours or overnight until firm.

Nutrition Facts : Calories 379.3, Fat 19.4, SaturatedFat 11.6, Cholesterol 30.9, Sodium 342.7, Carbohydrate 47.8, Fiber 0.7, Sugar 23.2, Protein 4.6

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