Tuesday, June 13, 2017
Tasty Tuesday Chocolate Chip Cookie Delight
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
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
Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften.
Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes 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 crust.
In a 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 curls if desired. Cover and refrigerate for 8 hours or overnight until firm.
Yield: 15 servings