Name: Chocolate Chip Cookie Dough Lush
Prep time: 25 min
Cook time: 20 min
Total time: 405 min
Ingredients: 1 tube (30 oz) refrigerated chocolate chip cookie dough; 2 bars (8 oz each) cream cheese (room temperature ); 3/4 cup light brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon sea salt or kosher salt; 8 ounces Cool Whip (thawed); 3/4 cup mini chocolate chips; 1 box (5.9 oz) instant chocolate pudding mix; 3 cups half and half; 8 ounces Cool Whip (thawed); 1/4 cup mini chocolate chips; 1/4 cup chopped chocolate chip cookies ((like Chips Ahoy))

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This layered Chocolate Chip Cookie Dough Lush dessert (also called a delight dessert) has 4 layers of chocolate chip cookie dough goodness! A chocolate chip cookie dough crust, topped with a no bake cookie dough cheesecake filling, chocolate pudding, and finished off with whipped cream and chopped chocolate chip cookies.

A slice of this layered lush dessert topped with mini chocolate chips.

I have my newest version of the popular layered desserts – also called lush desserts! This Chocolate Chip Cookie Dough Lush has 4 layers of chocolate chip cookie goodness. From the cookie dough crust, to the no bake cookie dough cheesecake layer, and finished off with chopped cookies.

I have several layered lush desserts here on the site – like chocolate peanut butter lush, chocolate lush, pistachio delight dessert, cherry delight, raspberry cheesecake lush, strawberry lush, and butterscotch lush. Lots of different flavor options so pick your fave and get baking!

This layered dessert inside a pan showing the inside layers of it.

Refrigerated, Ready-To-Bake Cookie Dough : This is the ‘log’ shaped tube of ready-to-bake chocolate chip cookie dough.

Cream Cheese : Make sure the cream cheese is softened to room temperature before using it. Softened cream cheese is much easier to blend than cold cream cheese is. Softened cream cheese will also prevent any lumps from being in the cheesecake batter.
Light Brown Sugar
Granulated Sugar
Vanilla Extract
Salt : Just a pinch of salt will help the cookie dough cheesecake layer taste more like authentic cookie dough. Use kosher salt or sea salt.
Cool Whip
Mini Chocolate Chips

Chocolate Pudding Layer

Instant Chocolate Pudding : Make sure you are using & bring the instant pudding mix and not the ‘cook n serve’ variety of pudding.
Half and Half : This is the best milk to use when making the pudding layer because of the higher fat content of it. The pudding layer needs the fat to help it thicken and set nicely while refrigerating.

Whipped Cream & Garnish Layer

Cool Whip : Use a tub of Cool Whip (regular, lite, or creamy version) or make homemade whipped cream instead. Directions for homemade whipped cream are below.
Mini Chocolate Chips
Chopped Chocolate Chip Cookies : Use Chips Ahoy or another chocolate chip cookie from the store and chop it up for the garnish.

Prep : Heat the oven to 350 degrees F. Spread softened butter or shortening into the bottom of a 9×13 baking pan.

Cookie Dough Crust : Cut the cookie dough log into 1/4-inch thick discs. Lay the discs into the prepared baking pan and press them together to form an even layer of crust. Bake for 20-25 minutes or until the edges start to brown. Remove from the oven and set aside to cool completely.

Process photos for this layered lush dessert recipe, also called cookie dough delight.

Cookie Dough Cheesecake Layer : In a large mixing bowl, using an electric hand mixer, beat the cream cheese, brown sugar, sugar, vanilla extract, and salt until smooth and lump-free. Add the Cool Whip, and continue mixing on low speed until it’s well mixed. Fold in the mini chocolate chips until combined. Set the bowl aside.

Chocolate Pudding Layer : Whisk together the instant chocolate pudding and half and half until it starts to thicken. Let the pudding set for 3-5 minutes so it can thicken ever more.

Assemble The Lush Dessert : Once the cookie crust has completely cooled, spread the cookie dough cheesecake filling evenly over the cookie crust. Spread the chocolate pudding layer over the cheesecake layer in an even layer. Finally, finish off with the the Cool Whip on top.

Chill : Cover the pan with a lid or plastic wrap and let it refrigerate for at least 6-8 hours or up to overnight is even better.

Serve : When ready to serve, garnish the top with the mini chocolate chips and chopped cookies.

Homemade Whipped Cream Instead of Cool Whip

If you prefer not to use Cool Whip then you can easily make your own whipped cream. Here is how. This one recipe below will make enough for both the cheesecake filling and topping. Just eyeball it and use half for each layer.

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Add all the ingredients into a mixing bowl using an electric hand mixer, or use a stand mixer with the whisk attachment, and beat until stiff peaks form. This takes about 4-5 minutes. Start at low speed and increase the speed as the milk thickens.

Substitutions

Homemade Whipped Cream : Instead of using Cool Whip for the cheesecake filling and topping, make your own whipped cream. Directions are above in the post and in the recipe card below.
Pudding : If you can’t find a larger box of pudding, use two smaller boxes (3.4 oz each) instead.
Flavor Twist : For a fun slight flavor variation use one small box chocolate pudding + 1 small box vanilla pudding.

A serving spoon holding a slice of this dessert above the pan of it below.

The preferred storage method for this dessert is to cover it with a lid or plastic wrap and store it in the fridge for 4-5 days. The cookie dough crust will begin to soften and get slightly soggy the longer it’s in the fridge.

Full Fat Dairy : Use full fat cream cheese for the best flavor and texture. Don’t substitute anything for the half and half. The layers need the fat from the half and half to properly thicken and set up.
Softened Cream Cheese : The cream cheese must be softened to room temperature to help prevent lumps of it the blending it with the sugar. If the cream cheese is too cold, it will be really hard to blend it in smoothly. Set the cream cheese out at room temperature for no longer than 2 hours before making the lush dessert.
Fridge Time : The dessert needs the fridge time in order to properly set and thicken. Don’t rush the chill time. It needs at least 6 hours of fridge time, but up to overnight works also.

Far away pic of the dessert on a plate and in the pan.

More Chocolate Chip Cookie Recipes

A cookie pizza with a piece cut out of it on a server spoon.

Did you love this recipe?

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5 from 3 votes (2 ratings without comment)

2 Comments

Clara Moore says:

at

very good 👍 and easy. Thank You

1. Together as Family says:
  
  at
  
  You’re so welcome! 😊