Chocolate Delight Recipe
User Reviews
5
Chocolate Delight Recipe
Description
This dessert begins with a base of refrigerated chocolate chip cookie dough spread and baked until golden and cooled completely. A smooth cream cheese and powdered sugar mixture folded with half a tub of Cool Whip forms the second layer, providing a rich and creamy contrast to the cookie crust. On top of this sits a blend of instant chocolate and white chocolate pudding prepared with cold milk, creating a silky pudding layer that is allowed to set briefly before applying.
The final layer is the remaining Cool Whip spread over the pudding and sprinkled with mini chocolate chips for added bite and decoration. The combination of textures ranges from the slightly crisp cookie base, creamy cheese filling, smooth pudding, and light whipped topping.
This dessert should be refrigerated for at least 30 minutes to set all layers properly and served chilled. The recipe includes tips on ensuring the cookie layer is fully cooled before layering, using instant pudding mixes for proper setting, and techniques for clean slicing by warming and wiping the knife.
Chocolate Delight keeps well in the refrigerator for several days and can also be frozen for longer storage. Thawing in the refrigerator before serving preserves its texture and flavor.
Ingredients
- 16 ounces Chocolate Chip Cookie dough refrigerated
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces Cool Whip
- 3 cups milk
- 1 (3.4-ounce) box chocolate pudding mix instant
- 1 (3.4-ounce) box INSTANT white chocolate pudding
- mini chocolate chips for topping
Instructions
- Soften cookie dough on the counter (room temperature dough spreads easier).
- Preheat oven to 350°F.
- When the dough is soft, gently spread it into a greased 9x13 baking pan. Bake for 14-18 minutes or until golden brown. Cool completely.
- In a medium mixing bowl, mix 8 ounces of cream cheese and 1 cup of powdered sugar until smooth. Fold in half of a 16-ounce tub of Cool Whip.
- Use an offset spatula and spread the cream cheese mixture onto the cooled crust.
- In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups of cold milk.
- Whisk until smooth. Let it set for about 2 minutes. Spread the pudding mixture on top of the cream cheese layer.
- Refrigerate until ready to serve (or for at least 30 minutes).
- Right before serving, spread remaining Cool Whip on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.
Notes
- Ensure the cookie crust is completely cooled before spreading other layers to prevent melting.
- Use instant pudding mixes to achieve proper setting and layer stability.
- To cut clean slices, warm the knife blade in hot water, wipe it dry, and repeat between cuts.
- Store refrigerated covered for 3-5 days or freeze wrapped in foil for up to 3 months; thaw in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 332mg | 14% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 305IU | 6% |
| Calcium | 92mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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