Friday, April 5, 2013

Chocolate Chip Cookie Pudding Cake

This is one of those really, really dangerous desserts. Like, really dangerous. Like, This dessert is so rich that eating one piece is plenty but I think I'll go ahead and have three more dangerous. It's basically a giant chocolate chip cookie, layered with pudding, sweetened cream cheese, and whipped cream. And a sprinkling of chocolate chips. So, basically, it's heaven in five layers.

I would suggest making this immediately, like this weekend, but just be sure you have a large group of people to share it with. If not, it will probably be hard for you to resist eating it all yourself...and don't say I didn't warn you.

Chocolate Chip Cookie Pudding Cake
as seen on Stephanie Cooks

1 16.5-ounce tube  refrigerated chocolate chip cookie dough
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 12-ounce carton frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 3.9-ounce package instant chocolate pudding mix
1 3.4-ounce package instant vanilla pudding mix
Chocolate chips

1. Let cookie dough stand at room temperature for 5 minutes to soften. Press into an ungreased 13- x 9-inch baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool completely on a wire rack.

2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 3/4 cups whipped topping. Spread over crust.

3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and chocolate chips.

4. Allow to sit in the fridge overnight or at least 8 hours.

1 comment:

Stephanie said...

Yes this is dangerous but SO good! Glad you liked it!