Saturday, July 26, 2014

Cookie Delight

Once in a while you come across a desert that is so good that you wish you had an unlimited amount of it. You make it once and just hope that it never runs out so you can have a piece of it every night after dinner... or more than once a day... This, my friends, is that desert.

16.5 ounces of refrigerated cookie dough (chocolate chip or peanut butter)
8 ounces of cream cheese, softened
1 cup of sugar
12 ounces of cool whip
3 of the individual size chocolate pudding snack packs
3 of the individual size vanilla pudding snack packs
1 cup of chopped peanuts (this can be removed if allergic or for someone who doesn't like nuts)

1. Preheat oven to 350. Let the cookie dough soften by sitting on the counter at room temperature. (Normally I get it while grocery shopping, and it's soft by the time I get home and put the groceries away so that is when I make it).
cookie casserole

2. Press the softened cookie dough into a 13in x 9 in oven safe dish. Bake for about 15 minutes, or until golden brown and cooked, let cool.
3. In a bowl, mix together cream cheese and sugar until smooth. Add a 3/4 cup of cool whip, stir, and spread out onto the cooled cookie crust in pan.
4. In another bowl, mix together both chocolate and vanilla pudding packs, and then spread over the cream cheese layer.
5. Spread the rest of the cool whip over the pudding, carefully not to mix the pudding in with the whipped topping. And, if chosen, sprinkle nuts on top of the desert.
6. Let cool in the refrigerator for a few hours until cold and settled. (Our problem was here, we couldn't wait for it to cool, but it was still delicious!)