Description
This decadent Chocolate Chip Cookie Dough Lush dessert layers a baked chocolate chip cookie crust with a creamy cheesecake layer, rich chocolate pudding, and fluffy whipped topping. Garnished with mini chocolate chips and chopped cookies, it’s a perfect make-ahead treat for gatherings or celebrations.
Ingredients
Chocolate Chip Cookie Crust
- 1 tube (30 oz) refrigerated chocolate chip cookie dough
Cookie Dough Cheesecake Layer
- 2 bars (8 oz each) cream cheese, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt or kosher salt
- 8 ounces Cool Whip, thawed
- 3/4 cup mini chocolate chips
Chocolate Pudding Layer
- 1 box (5.9 oz) instant chocolate pudding mix
- 3 cups half and half
Whipped Cream & Garnish
- 8 ounces Cool Whip, thawed
- 1/4 cup mini chocolate chips
- 1/4 cup chopped chocolate chip cookies (like Chips Ahoy)
Instructions
- Prep the Pan. Preheat your oven to 350℉ and grease a 9×13 baking pan with butter, shortening, or nonstick spray. For extra convenience, line with parchment paper or foil (lightly sprayed) to prevent sticking.
- Make the Cookie Dough Crust. Slice the cookie dough log into 1/4-inch thick rounds and arrange them close together on the bottom of the pan. Press gently to create an even crust layer.
- Bake the Crust. Bake the crust for 20-25 minutes, or until the top and edges are golden brown and slightly pulling away from the pan. Remove and cool completely on a wire rack before continuing.
- Prepare Cheesecake Layer. In a large bowl, beat the cream cheese, light brown sugar, granulated sugar, vanilla extract, and salt until smooth and lump-free using an electric mixer. Gradually add the Cool Whip, beating on low until combined. Fold in mini chocolate chips with a spatula.
- Prepare Chocolate Pudding Layer. Whisk together the instant chocolate pudding mix and half and half in a separate bowl until well combined. Let it thicken for 3-4 minutes.
- Assemble the Dessert. Once the cookie crust is fully cooled, spread the cheesecake layer evenly over the crust, pressing gently to the edges. Next, layer the chocolate pudding evenly over the cheesecake layer. Finish by spreading the remaining Cool Whip over the pudding as the top layer.
- Chill. Cover the pan tightly with plastic wrap or a lid and refrigerate for 6-8 hours or overnight to set the layers.
- Garnish and Serve. Before serving, sprinkle mini chocolate chips and chopped chocolate chip cookies evenly over the top. Cut into 24 smaller slices for serving and enjoy your luscious layered dessert.
Notes
- Ensure the cookie crust is completely cooled before adding the cheesecake and pudding layers to prevent melting or curdling.
- For easy removal from the pan, consider lining the baking dish with parchment paper with overhang before pressing in the cookie dough.
- You can swap Cool Whip for freshly whipped cream if you prefer, but make sure it’s stabilized.
- This dessert is rich and sweet; cutting it into smaller slices is recommended to serve more people.
- Store leftover dessert covered in the refrigerator for up to 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
