Chocolate Chip Cookie Chocolate Lasagna
User Reviews
4.5
Chocolate Chip Cookie Chocolate Lasagna
Description
The dessert begins by pressing softened chocolate chip cookie dough into a pan and baking until lightly golden, forming a sturdy but tender base. After cooling, a cream cheese layer is prepared by beating softened cream cheese with confectioners’ sugar and folding in whipped topping to create a light, sweet cream spread evenly over the crust.
A chocolate pudding layer is then mixed from cold milk and instant pudding mix, beaten briefly until thick before spreading atop the cream cheese layer. The remaining whipped topping covers the pudding, adding lightness and contrast. Miniature chocolate chips sprinkled on top provide texture and extra chocolate flavor.
This dish chills for several hours to set layers before serving. It combines familiar flavors in a multi-layered format with creamy and soft textures balanced by the cookie crust's slight chew and the chocolate chips’ bite.
Using a flat package of cookie dough helps press out the crust evenly. Avoid non-dairy milks to ensure pudding sets properly.
Ingredients
- Chocolate Chip Cookie dough softened to room temp, 16.5-ounce package, refrigerated
- cream cheese softened (I used lite, one 8-ounce package, brick-style
- 1 cup confectioners’ sugar
- whipped topping thawed and divided (I used fat free, frozen, 8-ounce tub
- 1.5 cups 2% cow's milk cold
- instant chocolate pudding mix 3.9-ounce package
- ½ cup miniature semisweet chocolate chips chopped candy bars, nuts, etc. may be substituted
Instructions
- Preheat oven to 350F and line a 9×9-inch pan with foil and spray with cooking spray; set aside.
- Press cookie dough into the pan to form an even, flat crust layer and bake at for 13 to 15 minutes or until light golden brown; set aside on a wire rack to cool completely before adding the cream cheese layer so it doesn’t melt.
- To a large bowl add the cream cheese, confectioners’ sugar, and beat on medium-high speed with a handheld electric mixer until smooth.
- Add 1 cup whipped topping into the cream cheese mixture and beat on medium-high speed to combine. Spread the mixture over the crust; set aside.
- To a large bowl (the same one you already used is fine; wipe it out well with a paper towel) add the milk, pudding mix, and beat on high speed with a handheld electric mixer for 2 full minutes.
- Spread pudding mixture over the cream cheese layer.
- Evenly top with the remaining whipped topping.
- Evenly sprinkle with the chocolate chips, cover, and refrigerate for 4 hours, or overnight until firm and set. Recipe will keep airtight in the fridge for up to 1 week.
Notes
- Use a flat package of cookie dough for easier pressing into the pan.
- Do not substitute soy, almond, rice, or other non-dairy milks as the pudding will not set properly.
- Chill the assembled dessert for at least 4 hours to firm the layers before serving.
- Feel free to substitute chopped candy bars or nuts for the chocolate chips topping as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 114kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 13mg | 1% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 54IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
