I needed to bring a dessert to Thanksgiving and so the weekend before when we were in Tuscaloosa I gave Jason, Charlie, and Dad a choice of three desserts. They chose the one that included 'Chocolate Chip Cookie' in the title and now having had the dessert I'm glad that they did! This was so good but wasn't overly sweet with all of the Cool Whip mixed in that it made it the perfect Thanksgiving (or anytime!) dessert. If you go to Taste of Home's website their picture shows it much higher than this. I'm thinking to achieve that look they probably put it in a smaller pan or something to cook. If you make it in a 9x13 pan it has much thinner layers but it is still so good!
Chocolate Chip Cookie Delight
1 tube refrigerated Chocolate Chip Cookie Dough
8 oz Cream Cheese, softened
1 cup Confectioners' Sugar
12 oz (1 carton) Cool Whip, thawed, divided
3 cups cold 2% Milk
1 package (3.9 oz) Instant Chocolate Pudding Mix
1 package (3.4 oz) Instant Vanilla Pudding Mix
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9x13 baking pan. Bake at 350 for 14-16 minutes or until golden brown. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 3/4 cups Cool Whip. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer.
4. Top with remaining Cool Whip.
5. Cover and refrigerate for 8 hours or overnight until firm.
From Taste of Home via Pinterest
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