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Chocolate Chip Cookie Dough Lush

Betty Crocker Kitchens
Updated Jun 14, 2017
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Chocolate chip cookie lovers, get ready — this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.

Chocolate Chip Cookie Dough Lush

  • Prep Time 45 min
  • Total 5 hr 55 min
  • Servings 24
  • Ingredients 12
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Ingredients

Cookie Crust

Layers

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
  • 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
  • 3 cups cold milk
  • 2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed

Instructions

  • Step 
    1
    Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  • Step 
    2
    In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • Step 
    3
    In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
  • Step 
    4
    In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • Step 
    5
    When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition

340 Calories
19g Total Fat
3g Protein
39g Total Carbohydrate
31g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 2
    To soften butter, cut in small pieces and leave at room temperature. A faster method is to microwave butter in 5-second intervals, turning the butter frequently so butter is softened but not melted.
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