CHOCOLATE CHIP COOKIE LAYERED PUDDING DESSERT
I love layered pudding desserts. Especially this chocolate chip cookie layered pudding dessert with a chocolate chip cookie dough base, a sweetened whipped cream cheese layer, pudding layer, and then Cool Whip on top.Â
It's really the perfect thing to take to a summer gathering or get together. Plus it's so easy to make with store-bought cookie dough, instant pudding mixes, and Cool Whip.Â
HOW TO MAKE THIS LAYERED PUDDING DESSERT RECIPE
Refrigerated Chocolate Chip Cookie Dough - This is the premade dough that comes in a log type roll. You will find it by the refrigerated Pillsbury biscuits in the grocery store.Â
Cream Cheese
Powdered Sugar
Cool Whip - Yes, you can make your own whipped cream but be sure and add some type of sweetener to it. I like to use powdered sugar when I make my own whipped cream. If you make your own, you will need about 4 cups of whipped cream which is equal to 2 cups heavy whipping cream + about â…“ cup (or more) of powdered sugar for a sweetener.Â
Half & Half Milk - This is just half milk + half cream and you need the extra fat to help thicken up the pudding so it forms nice layers in the dessert.Â
Chocolate Pudding & Vanilla Pudding - You will need the small boxes for this recipe. I have never tried sugar-free pudding mix so I don't know if it would work or not. Try at your own risk 🙂Â
Mini Chocolate Chips, Chopped Oreo Cookies, OR Chopped Chips Ahoy Cookies - These are for sprinkling on top of the dessert and they are completely optional. If you use a topping be sure and add it right before serving!
MY TIPS FOR THIS CHOCOLATE CHIP COOKIE LAYERED PUDDING DESSERT
- I have never tried this recipe using sugar-free instant pudding mix so I can't say if it will work or not. Try sugar-free pudding at your own risk 🙂Â
- Please don't substitute the half & half with some other milk like whole milk or 2% or lower. You need the fat from the half & half milk to help make the pudding thick and set up in the layers.
- This dessert needs to be in the fridge for at least 8 hours before serving.Â
- Leftovers will keep well, covered, in the refrigerator for 1-2 days. It does not last much longer because the chocolate pudding starts seeping into the cookie dough base layer.Â
- Top this dessert with mini chocolate chips or chopped up Oreo Cookies or Chips Ahoy cookies. Whatever topping you use, DO NOT add it until right before serving. If you add it before the 8 hour refrigeration time, the cookies will get soggy and the mini chocolate chips get wet.Â
TRY THESE OTHER LAYERED DESSERT RECIPES
- chocolate raspberry cheesecake delight
- pumpkin cheesecake layered dessert
- lemon lush
- layered banana pudding dessert
- seven layer pudding dessert
Chocolate Chip Cookie Layered Pudding Dessert
Ingredients
- 1 tube (16.5 oz) refrigerated chocolate chip cookie dough
- 1 bar (8 oz) cream cheese softened
- 1 cup powdered sugar
- 2 cartons (8 oz each) Cool Whip divided
- 3 cups half and half milk
- 1 small box (3.4 oz) chocolate instant pudding mix
- 1 small box (3.4 oz) vanilla instant pudding mix
- miniature chocolate chips or chopped Chips Ahoy cookies optional for garnish
Instructions
- Let the tube of cookie dough stand at room temperature for 5-10 minutes to soften so it's easier to press into pan.
- Heat oven to 350 degrees and lightly spray a 9x13 baking pan with cooking spray.
- Press chocolate chip cookie dough into the bottom of the baking dish. It's easier if you cut the tube of cookie dough into 12 slices and then lay the slices in the pan, and then press them together to form the 1st layer.
- Cook for 15-17 minutes and let cool completely.
- In a mixing bowl beat together the cream cheese and powdered sugar until blended. Add in 1 carton of Cool Whip and mix together until blended. Spread onto the cooked and cooled cookie layer.
- In a mixing bowl, add both pudding mixes and the half and half milk. Whisk together for several minutes until combined and starts to thicken. Let it sit for 5 minutes until it's very thick. Spread over the cream cheese layer.
- Spread the other container of Cool Whip on top for the 4th layer. You don't have to use all of it. Use however much you want. Cover with saran wrap and let refrigerate for at least 8 hours before serving.
- Before serving sprinkle the top with miniature chocolate chips or chopped Chips Ahoy cookies. Cut into squares and serve.
Nutrition
This was one of the best desserts ever! We all loved it and wanted seconds, even my dairy-free daughter. The cookie crust was delicious. It was simple to make even though there were several steps, but it was worth it. I didn't even add chocolate chips on top because it was decadent enough. Thank you!
I love that you can change up some of the combinations with this. I am thinking peanut butter cookie at the bottom, with banana pudding and then sliced bananas on top. This dessert is so versatile, thanks for sharing.
That combo sounds amazing! Yes, it's super versatile. Enjoy 🙂
Great recipe! It was very good and everyone loved it. I will be making this again!
So good to hear. Thank you 🙂
This was so good! I changed vanilla pudding by adding peanut butter to it for peanut butter pudding. Topped it with chocolate chip and peanut butter morsals. Will definitely make it again
Oh yum! Peanut butter sounds amazing in this.
Hi. What would happen if I chose not to use vanilla pudding? We are chocoholics over here... Thanks!
Just replace the vanilla pudding with another chocolate pudding. It will work just fine. Enjoy!
What size dish did you use?
9x13 baking dish
what size pudding boxes did you use? Mine is very watery and i can't get it to thicken
It's the small box of pudding, 3.4 oz is the size. Are you using the fattier half and half milk? That will help it thicken nicely. Pudding does take a few minutes to thicken after you stir it into the milk. Let it sit for 3-5 minutes after stirring and it should be nice and thick.
I used both the 3.4oz of chocolate and vanilla pudding mixture and 3 cups of half &half milk and it’s not getting thick..it’s very watery
That's so odd. I just made this over Easter weekend and it was fine. Are you letting the pudding and milk mixture sit for 3-5 minutes for it to get thick? When you first stir it, it will be very runny. But if you let it sit for several minutes the mixture thickens up really nicely. I'm hoping it worked for you!
You probably did not use instant pudding. I didn’t get instant last week making a different dessert and it’s very watery. I had to microwave and put in fridge to thicken. Very easy to grab the wrong pudding.
My family loves this dessert so much! This is an awesome site and I will be making more of your recipes. 🙂
Thank you so much. So happy to have you here and I hope you enjoy lots more recipes.
This recipe is amazing. It’s light and refreshing. I crushed up Oreos and out on top instead of chocolate chips and it was a hit. I will be making this again.
Why does this have to sit in fridge for 8 hrs? I picked this dessert to make for a get together to make on the fly day of and now I’m irritated because I don’t know if I should serve it.
It needs the fridge time in order for the pudding layers to thicken up so it will cut nicely. If you are in a hurry, I would suggest using heavy cream to make the puddings. The higher fat content will help it thicken faster. You would probably only have to refrigerate it for a few hours if you used a high fat milk like heavy cream. 8 hours would also be the maximum, so you could possibly be fine with 4-6 hours of refrigeration. So make it in the morning or early afternoon and then let it refrigerate until that evening.
Can I make my own cookie dough or does it have to be store bought
You can make your own if wanted. Enjoy.
This dessert was amazing! It required patience with the different levels of pudding, etc...but it was so worth it. It needs to be made 8 hours in advance , and 2 days later it was just as good. I love the fact it can be made a day in advance and not have to worry about it the day of the event, as you would a trifle dessert. Everyone loved it.
Can I put it In the freezer to save time ?
You could try? Just don't leave it in there for too long! Dairy and pudding don't really freeze well so I would only leave it in there to set up quickly. But even then, I have never done that so I just can't say for sure.