Description

This easy, no bake layered dessert combines a crunchy cookie crust, creamy filling, edible chocolate chip cookie dough, and silky pudding for a nostalgic treat that’s perfect for parties or cozy nights in. Safe-to-eat cookie dough chunks and whipped topping make every bite irresistible.

Ingredients

Scale

24 chocolate sandwich cookies (like Oreos), crushed (about 270 g)
6 tbsp unsalted butter, melted (85 g)
1 cup all-purpose flour, heat-treated (120 g; bake at 350°F/175°C for 5 mins)
1/2 cup unsalted butter, softened (113 g)
1/2 cup light brown sugar, packed (100 g)
1/4 cup granulated sugar (50 g)
2 tbsp milk (30 ml; dairy or non-dairy)
1 tsp vanilla extract
1/2 cup mini chocolate chips (90 g)
1/4 tsp salt
8 oz cream cheese, softened (226 g)
1/2 cup powdered sugar (60 g)
1 cup whipped topping (like Cool Whip), thawed (120 g)
2 packages (3.4 oz each) instant vanilla pudding mix (96 g total)
2 cups cold milk (480 ml; whole or 2%)
1/2 cup mini chocolate chips (90 g)
2 cups whipped topping, thawed (240 g)
Extra mini chocolate chips and cookie crumbs for garnish

Instructions

Preheat oven to 350°F (175°C). Spread 1 cup flour on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely.
Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Mix with 6 tbsp melted butter until coated. Press into bottom of a 9×13-inch pan. Chill in fridge for 10 minutes.
In a bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy (about 2 minutes). Add cooled flour, 2 tbsp milk, 1 tsp vanilla, and 1/4 tsp salt. Mix until dough forms. Fold in 1/2 cup mini chocolate chips. Scoop teaspoon-sized bits and roll into small balls, reserving about 1/3 for topping. Chill if too sticky.
Beat 8 oz cream cheese until smooth. Add 1/2 cup powdered sugar and mix. Fold in 1 cup whipped topping gently. Spread evenly over chilled cookie crust.
Dot about 2/3 of the cookie dough balls evenly over the cream cheese layer, pressing in slightly.
In a bowl, whisk together 2 packages vanilla pudding mix with 2 cups cold milk until thickened (about 2 minutes). Fold in 1/2 cup mini chocolate chips. Spread pudding mixture gently over the cookie dough layer.
Spread 2 cups whipped topping over the pudding layer. Smooth with a spatula.
Sprinkle reserved cookie dough balls, extra chocolate chips, and cookie crumbs on top. Cover with plastic wrap and chill for at least 2 hours (overnight is best).
Slice into squares with a sharp knife, wiping between cuts for clean layers. Serve chilled.

Notes

For gluten-free, use certified gluten-free cookies and flour. Chill thoroughly for best slices. Swap pudding flavors or add peanut butter for variations. Use plant-based dairy for vegan/dairy-free. Freeze slices for longer storage. For picture-perfect squares, freeze for 30 minutes before slicing.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12th of a 9x13-inch pan
Calories: 380
Sugar: 29
Sodium: 210
Fat: 22
Saturated Fat: 13
Carbohydrates: 44
Fiber: 1
Protein: 5

Keywords: cookie dough lush, no bake dessert, chocolate chip, layered dessert, easy dessert, potluck, party dessert, edible cookie dough, pudding dessert