This chilled dessert is four layers of total delight!

 30-33 ounces* refrigerated chocolate chip cookie dough
 8 ounces cream cheese, softened
 1 cup powdered sugar
 1/2 teaspoon vanilla extract
 16 ounces Cool Whip whipped topping, thawed
 3 cups cold milk
 1 small box (4 - 1/2 cup servings size) instant chocolate fudge pudding
 1 small box (4 - 1/2 cup servings size) instant white chocolate pudding
 1 cup mini chocolate chips (divided)

Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9x13 glass baking dish with butter. Preheat oven to 350° F.
When the dough is soft, press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie, so slightly underbaked is best).
In a large bowl, using an electric mixer beat softened cream cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.

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