Sunday, September 30, 2012

Chocolate Chip Cookie Delight

Not too long ago, my vegetarian roommate hosted a dairy meal and she asked me to make dessert. I happily obliged and took the opportunity to make a dairy dessert. Thumbing through one of my latest additions, A Taste of Home Church Supper Desserts, I came across a recipe that seemed yummy and would feed a crowd. The recipe for Chocolate Chip Cookie Delight had a layer of cookie, a cheesecake layer, a chocolate pudding layer and was topped with whipped cream. Real decadence. Many of the recipes in the book use convenience products but as a compromise, I made my own cookie dough and used real whipping cream, so feel free to do the same. As you can see in the above photo, the guests of the lunch only managed to eat one row of the cake. What to do? I brought it into my soldiers the next day and they quickly demolished it. That's what soldiers are for. ;) I really like this cookbook because it is filled with down-home, crowd pleasing desserts that are tried and true winners. This is the second recipe I made and they were both winners. I am posting the recipe as written in the book, but as mentioned, feel free to substitute for the packaged products.

Chocolate Chip Cookie Delight

1 tube chocolate chip cookie dough
1 package cream cheese, softened
1 cup powdered sugar
1 carton frozen whipped topping, thawed and divided
3 cups cold milk
1 package chocolate pudding
1 package vanilla pudding

Preheat your oven to 350. Press the cookie dough into a 9x13 inch pan and bake for 14-16 minutes until golden brown. Cool on a wire rack.
In a large bowl, beat the cream cheese with powdered sugar until smooth. Fold in 1 3/4 cups whipped topping and spread over cookie crust.
In a large bowl, whisk milk with pudding mixes and let stand for two minutes until soft set. Spread over cream cheese layer. Top with remaining whipped cream. Cover and refrigerate overnight or until firm.

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