Chocolate Chip Cookie Dough Lush

By Susan52

Ingredients

• Cookie Crust
• 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
• Butter and egg called for on cookie mix pouch
• 1/4 cup butter, melted
• Layers
• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
• 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
• 3 cups cold milk
• 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed

Details

Servings 24
Preparation time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.

In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.

In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonful's all over cookie crust, and spread evenly.

In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.