Time: 8 hours 45 minutes
Yield: 8 servings
Ingredients
1 (16.5-ounce) tube refrigerated chocolate chip cookie dough
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12-ounce) frozen whipped topping, thawed, divided
1 (3.4-ounce) package instant chocolate pudding mix
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold 2% milk
chocolate shavings, optional, to taste, for topping
nuts, optional, to taste, of your choice, chopped, for topping
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Let the cookie dough stand at room temperature until softened, about 5-10 minutes.
Step 3 -Press the cookie dough into the bottom of a 9x13-inch baking pan, forming an even layer.
Step 4 -Bake the cookie crust until it is golden-brown, about 14-16 minutes.
Step 5 -Transfer the baking pan to a wire rack and allow the cookie crust to cool.
Step 6 -In a large bowl, add the cream cheese and the confectioners' sugar and using an electric handheld mixer, beat until combined and smooth.
Step 7 -Add 2 cups of the whipped topping to the cream cheese mixture and fold to combine.
Step 8 -Spread the cream cheese mixture evenly over the top of the cookie crust.
Step 9 -In a large bowl, add the chocolate pudding mix, the vanilla pudding mix, and the milk and using clean beaters, beat until combined, about 2 minutes.
Step 10 -Spread the pudding mixture over the cream cheese layer in the baking pan.
Step 11 -Top the pudding layer with the remaining whipped topping.
Step 12 -Top the whipped topping layer with the chocolate shavings and the nuts.
Step 13 -Cover the dessert and refrigerate it until firm, at least 8 hours and up to overnight.
Step 14 -Slice and serve.
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