11/10/09

Chocolate Chip Cookie Delight

I can't believe it's November! It's been a month since I have posted a new recipe, it doesn't seem that long at all. October was a busy month for us. But you're in luck, I have a really delicious dessert for you today. I got it from Taste of Home's Simple & Delicious Magazine May/June 2008. I had found this recipe awhile ago, but I finally made it just a few weeks ago. It's really really good and really easy. So let's get cooking.


The ingredients are: Refrigerated chocolate chip cookie dough (you could probably use homemade too), Cream Cheese, Confectioners' sugar, Whipped Topping, Milk, Instant Chocolate Pudding Mix, Instant Vanilla Pudding Mix, & chopped nuts and chocolate curls optional.



Let the cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13X9-in. baking pan. Bake at 350 degrees for 14-16 mins. or until golden brown. Cool on a wire rack.

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




In another large bowl, whisk the milk and both pudding mixes for 2 minutes or until soft-set. Spread over cream cheese layer.


Top with the remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight until firm. If you can wait that long...Enjoy!!
Chocolate Chip Cookie Delight
from Taste of Home May/June 2008
serves 15
1 Tube (16 1/2 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8oz.) cream cheese, softened
1 C. confectioners' sugar
1 carton (12 oz.) frozen whipped topping, thawed
3 C. cold milk
1 pkg. (3.9 oz) instant chocolate pudding mix
1 pgk. (3.4 oz.) instant vanilla pudding mix
Chopped nuts and Chocolate curls optional
Let cookie dough stand at room temperature for 5-10 mins. to soften. Press into an ungreased 13X9 in. baking dish. Bake at 350 degrees for 14-16 mins or until golden brown. 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 the cookie crust.
In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over the 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.
Yield: 15 servings

1 comment:

  1. This looks amazing! I'm going to try it, thanks!

    ReplyDelete