KC hit their first official heat wave last weekend with highs near 100 and lows in the 80s. Wait…80s? Meanwhile, my boys asked to watch The Polar Express this morning. 🤨 The world’s in such wild disarray right now, so that sounds just fine with me. Polar Express it is, boys.
When things get a little too hot outside, turning on my oven for any length of time is just not on the forefront of my mind. Grilling outside…yes. Carryout dinner…yes. Cold desserts that are easy, semi-no bake, and don’t feel too heavy…yes, yes, and yes!
I recently made this dessert with the boys and we all absolutely loved it! I loved it for its simplicity of all basic store-bought ingredients mixed together, and they loved the idea of layering one layer of goodness on top of the next.
The worst part of it is really just that it doesn’t last as long as other desserts. The shelf life is about 3 days, tops. After that, the pudding begins to run a bit and it loses its consistency. All the more reason to make this an awesome addition to your summer get-togethers, or the need to eat oodles and oodles of this dessert by yourself because “you don’t want to waste any of it.” 😉
So here’s what I’m baking lately: A yummy Chocolate Chip Cookie Layered Pudding Dessert!
Look at me! I finally worked out a way to make my very own recipe cards. All the high-fives to myself right now!
Chocolate Chip Cookie Layered Pudding Dessert
- 1 16.5 oz tube refrigerated chocolate chip cookie dough, softened on the counter for 5-10 minutes
- 1 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 2 8 oz. cartons of whipped cream
- 3 cups half and half
- 1 3.4 oz chocolate pudding mix
- 1 3.4 oz vanilla pudding mix
- 1 bag miniature chocolate chips, for topping
- Heat oven to 350° and prepare 9×13" baking dish with cooking spray.
- Cut your tube of softened cookie dough into 12 equal slices. Lay around the bottom of your 9×13" dish. Gently press the dough together to make one solid layer on the bottom of your pan.
- Place in oven and bake for 15 minutes. Allow to cool completely.
- In a mixing bowl, beat together cream cheese and powdered sugar until completely combined. Add in one tub of whipped cream and beat together. Spread on top of the cooled cookie crust.
- In a mixing bowl, whisk pudding mixes with half and half until completely combined and only a few small lumps remain. Allow to sit for 5 minutes to thicken before adding this layer on top of your cream cheese/whipped topping layer.
- Spread your remaining whipped topping container on the top as your fourth layer. I used only half of mine, but some may prefer more. Add as desired.
- Top your layered dessert with miniature chocolate chips and refrigerate for at least 4 hours before serving. Cut into squares to serve. Keep refrigerated for up to 3 days.
- Be sure to use half and half as this recipe calls for – you need the additional fat from half and half to appropriately set your pudding mixes.
- Use any toppings you’d like on this dessert: chocolate chips, crushed Oreos or Chips Ahoy cookies. Really anything you’d like!
- I’d love to try this recipe with varying pudding mixes. Doesn’t vanilla and banana pudding sound refreshing?
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