INGREDIENTS
- 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)
 
INSTRUCTIONS
- 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!
 
NOTES
if you can't find a 30-ounce tube of refrigerated
chocolate chip cookie dough, just use 2 16.5 ounce tubes. The extra 3
ounces won't matter.

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