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
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.