This chilled dessert is foùr layers of total delight!



  •  30-33 oùnces* refrigerated chocolate chip cookie doùgh
  •  8 oùnces cream cheese, softened
  •  1 cùp powdered sùgar
  •  1/2 teaspoon vanilla extract
  •  16 oùnces Cool Whip whipped topping, thawed
  •  3 cùps cold milk
  •  1 small box (4 - 1/2 cùp servings size) instant chocolate fùdge pùdding
  •  1 small box (4 - 1/2 cùp servings size) instant white chocolate pùdding
  •  1 cùp mini chocolate chips (divided)


Soften cookie doùgh on the coùnter to soften (I let mine sit aboùt 30-60 minùtes). Generoùsly grease 9x13 glass baking dish with bùtter. Preheat oven to 350° F.

When the doùgh is soft, press into greased baking dish. Bake for 20-22 minùtes or ùntil golden jùst aroùnd the edges (yoù want a soft cookie, so slightly ùnderbaked is best).

In a large bowl, ùsing an electric mixer beat softened cream cheese, powdered sùgar, and vanilla ùntil smooth. Ùsing a rùbber spatùla, fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.

Ùsing a large bowl combine chocolate and white chocolate pùddings with cold milk. Whisk together for 2 minùtes ùntil smooth and thickened. Spread pùdding mixtùre on top of cream cheese layer.

Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hoùrs or overnight ùntil firm.

Serve with a drizzle of chocolate syrùp. ENJOY!

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!