Photo courtesy of Taste of Home
I love anything with chocolate mousse in the middle. Its decadent, light, and rich flavors are irresistible. I was googling chocolate mousse desserts, and saw this image populate. A chocolate chip cookie base, sweetened cream cheese, chocolate pudding, and Cool Whip topping? This is a win x5 recipe for me.
The original version uses full-fat everything but I healthified it to make myself less guilty. I brought it into work, and people were groaning with delight. I don't think anyone even realized that I used reduced-fat or non-fat for all the ingredients. Aside from being delicious, it is really easy to whip up without any fuss.
Chocolate Chip Cookie Delight
- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 1 package (8 ounces) cream cheese, softened (I used reduced-fat)
- 1 cup confectioners' sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided (I used non-fat)
- 3 cups cold milk (I used skim)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- Chopped nuts and chocolate curls, optional
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 pan.
2. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
4. Fold in 1-3/4 cups whipped topping. Spread over crust.
5. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
6. Spread over cream cheese layer.
7. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
8. Cover and refrigerate for 8 hours or overnight until firm
Source: Taste of Home