Chocolate Dream Dessert. Better Than Anything Dessert. Sex in a Pan. Chocolate Lush. Call it what you will… we’re calling this on Chocolate Chip Cookie Delight. A dessert this good deserves multiple names.
Whatever you call it, I think it is on the list of everyone’s favorite desserts.
This version uses refrigerated chocolate chip cookie dough as the crust and chocolate chips cookie crumbs sprinkled across the top.
It’s the chocolate chip cookie dough that really makes this dessert special. The trick is to undercook the cookie dough so that even after the dessert is refrigerated, it stays soft.
I used 2 tubes of cookie dough. One and a half for the crust and I baked the remaining 1/2 as cookies to crumble on top.
The remaining layers are typical of what you would see with any Chocolate Dream Dessert. A cream cheese layer sweetened with some sugar, a pudding layer (I used Chocolate Fudge), and a whipped topping layer.
No matter what you call this dessert, it is pure ecstasy and will be a huge hit every time you make it.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
This Chocolate Chip Cookie Delight has 4 delicious layers including a soft chocolate chip cookie crust. Always a favorite!
- 2 (16.5-ounce) tubes refrigerated chocolate chip cookie dough
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 (16-ounce) container whipped topping, defrosted
- 2 (3.9-ounce) packages instant fudge pudding mix, or use chocolate
- 3 cups cold milk
- Preheat oven to 350 degrees.
- Cut one of the tubes of cookie dough in half. Take one of the halves and scoop it into 6-8 mounds of dough and place them on a greased baking sheet. Bake cookies according to package directions. Set aside.
- Let remaining cookie dough sit at room temperature for 10 minutes to soften.
- Lightly grease a 13x9-inch baking pan. Press the remaining cookie dough into the bottom of the pan and bake at 350 degrees for 10-12 minutes. Dough will be soft and somewhat undercooked when you remove it from the oven, but if you cook it all the way, the cookie crust will get too hard when the dessert is refrigerated. Let cool.
- Using an electric mixer beat cream cheese and sugar together until smooth. Fold in 2 cups of whipped topping. Spread on top of cookie layer.
- Whisk together pudding mix and milk for 2 minutes. Pour evenly over cream cheese layer. Refrigerate for at least 2 hours. Top with remaining whipped topping. Crumble baked cookies and sprinkle on top.
Recipe adapted from Taste of Home