Tuesday, January 17, 2012

Chocolate Chip Cookie Delight

As promised today I am going to share the recipe for this Chocolate chip cookie delight. My grandma has made a version of this since I can remember. Hers is delicious too. So delicious. Hope  you enjoy!



CHOCOLATE CHIP COOKIE DELIGHT
16 oz homemade chocolate chip cookie dough (or in a time crunch use 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
Chocolate chips or shaved chocolate, if desired

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. Make sure it is cool before beginning to layer or it will melt.
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 chocolate chips or shaved chocolate, if desired.
Cover and refrigerate for 8 hours or overnight until firm
Adapted from Taste of Home
My grandma's version: instead of chocolate chip cookie dough as your base substitute it with a graham cracker crust. Mix graham cracker crust according to directions below place in 13x9 pan and bake at 375 degrees for about 7-10 minutes. Then layer.
Healthier version: use low fat cream cheese, skim milk, and fat free cool whip-still tastes delicious.
 GRAHAM CRACKER CRUST
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted.
Mix graham crackers and sugar well. Slowly add in melted butter. Press into desired pan.

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