More About Chocolate Chip Cookie Delight
Total Time
Prep: 35 min. + chilling
Makes
15 servings
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup Splenda
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 and miniature semisweet chocolate chips or chocolate curls
Directions
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 another 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 chips if desired.
Cover and refrigerate until firm, 8 hours or overnight .
Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.
Nutrition Facts
1 piece: 365 calories, 17g fat (10g saturated fat), 29mg cholesterol, 329mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.
Prep: 35 min. + chilling
Makes
15 servings
Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup Splenda
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 and miniature semisweet chocolate chips or chocolate curls
Directions
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 another 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 chips if desired.
Cover and refrigerate until firm, 8 hours or overnight .
Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.
Nutrition Facts
1 piece: 365 calories, 17g fat (10g saturated fat), 29mg cholesterol, 329mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.
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