But first, dessert
I think I must have been conditioned at a young age to want dessert right after supper. As soon as I am finished eating my meal, I immediately want something sweet. It doesn’t have to be anything decadent. But it does have to be sweet. We have something for dessert after each meal at my house. It could be a bowl of ice cream, or a cookie, or some pudding or even an orange or banana. It just needs to satisfy my sweet tooth that always seems to pop up right after dinner.
My husband likes to let his food settle before he digs into dessert. Not me. I want it right away. I save room for it. So in the morning, when I wake up, I’m usually already planning what I want for dessert that night. I’ll check the cupboards and fridge just to make sure I got something on hand. I’m just going to blame it on my childhood. Sorry Mom and Dad. It’s all your fault. That’s my story and I’m stickin’ to it.
Cookie Monster Dessert
1 tube (16 oz.) refrigerated chocolate chip cookie dough
1 block (8 oz.) cream cheese, softened to room temperature
1 cup powdered sugar
1 (16 oz. – larger tub) whipped topping (COOL WHIP), thawed (divided use)
3 cups cold milk
1 box (3.4 oz.) instant chocolate pudding
1 box (3.4 oz.) instant vanilla pudding
mini chocolate chips, for topping
Now it’s time to make the pudding layer. In a medium bowl, combine chocolate and vanilla puddings with cold milk.Whisk it together until smooth. Let it set for about 2 minutes. It should be soft set but still spreadable.
- 1 16 oz tube refrigerated chocolate chip cookie dough
- 1 8 oz block cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 16 oz tub COOL WHIP (larger tub) thawed (divided use)
- 3 cups cold milk
- 1 4 oz box instant chocolate pudding
- 1 4 oz box instant vanilla pudding
- mini chocolate chips for topping
- Set cookie dough out on counter and let come to room temperature to soften (this will make it easier to spread into your baking dish).
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with nonstick cooking spray.
When dough is soft, spread into baking pan. This takes a little patience to get it all spread out. Just get it as even as you can.
Bake for about 14-16 minutes until golden brown. Allow to cool completely.
- Now it's time to start on the next layer.
- In a medium bowl, mix together cream cheese and powdered sugar until smooth.
Add in 2 cups of whipped topping. Mix gently.
- Once your cookie base is completely cooled, spread on cream cheese mixture.
- Now it's time to make the pudding layer. In a medium bowl, combine chocolate and vanilla puddings with cold milk.
- Whisk it together until smooth.
Let it set for about 2 minutes. It should be soft set but still spreadable.
- Spread pudding mixture on top of cream cheese layer.
- Spread remaining whipped topping on top of pudding layer.
- Sprinkle with chocolate chips.
Keep dessert stored and covered in the refrigerator until ready to eat.