FoodBuzz: Chocolate Chip Cookie Delight

You all know I'm not a baker, but sometimes I like to make something sweet, especially when it's our turn to bring food for fellowship at church. FoodBuzz was having a promotion sponsored by COOL WHIP Whipped Topping, so I signed up knowing the due date corresponded with our next turn for fellowship. I'd had my eye on this Chocolate Chip Cookie Delight for awhile now, so this was the perfect chance to make it.


I baked the cookie crust and assembled the rest of the dessert Saturday morning so it would be ready for Sunday morning. I did sneak a taste Saturday night so I could take photos and make sure it tasted OK before bringing it to church. It was delicious. The crunchy cookie on the bottom and the creamy pudding was a great texture contrast, but my favorite layer was the cream cheese, sugar and COOL WHIP. We didn't eat COOL WHIP growing up, so this was my first experience baking with it.

This was a big hit at church and the leftovers went with SP to work, where I hear it was devoured within minutes. This would be a great dessert for a potluck event. Thanks to FoodBuzz and KRAFT for this opportunity.

Chocolate Chip Cookie Delight
Taste of Home

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) COOL WHIP Whipped Topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. You will need to press into a thin layer to make the dough stretch to all four corners. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups COOL WHIP 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 with nuts and chocolate curls, if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.


As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. What you add makes it. #coolwhipmoms

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