Chocolate Chip Cookie Dough Lush

Prep Time: 45 Min.
Total Time:5 Hr. 55 Min.
Servings: 24

Chocolate chip cookie lovers, get ready — this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.


  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • Butter and egg called for on cookie mix pouch
  • ¼ cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ 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


Serving Size: 1 Serving
Calories 340 (Calories from Fat 170); Total Fat 19g; (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 340mg; Potassium 135mg; Total Carbohydrate 39g; (Dietary Fiber 1g, Sugars 31g); Protein 3g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 4%
Exchanges: 0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


  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.
  2. 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.
  3. 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 spoonfuls all over cookie crust, and spread evenly.
  4. 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.
  5. 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.

Recipe Tips

  • To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.