*This recipe takes a minimum of 8 hours to set up

Ingredients:

  • 1 tube (16.5 oz) refrigerated sugar OR chocolate chip cookie dough
  • 1 pkg (8 oz) cream cheese – softened to room temperature
  • 1 C powdered sugar
  • 1 carton (12 oz) cool whip – divided
  • 3 C cold milk (2% or whole vitamin D) – keep milk cold until ready to use
  • 2 small packages (3.4 oz each) INSTANT pudding mix – *you choose the flavors*

Directions:

  1. Preheat oven to 350 degrees
  2. Let cookie dough stand at room temperature for 10 minutes to soften
  3. Press into ungreased 13″ x 9″ pan
  4. Bake at 350 for 15 minutes, or until golden brown
  5. Cool on a wire rack
  6. In a large bowl, beat cream cheese and powdered sugar until smooth 
  7. Fold in 1-3/4 C cool whip
  8. Spread over semi-cooled crust
  9. In another large bowl, whisk COLD milk and pudding mixes for 2 minutes 
  10. Spread over cream cheese layer
  11. Top with remaining cool whip
  12. Cover and refrigerate for 8 hours or overnight until firm

Notes:

  1. I use Sugar Cookie Dough and for the pudding flavors, I use 1 Cream Cheese and 1 Caramel, but really any combination (or 2 of the same) is fine – get creative!
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