Chocolate Chip Cookie Dessert with Cool Whip - this layered cookie dessert has it all! A gooey chocolate chip cookie base, fluffy cream cheese layer, rich chocolate and vanilla pudding filling, and a creamy Cool Whip topping finished off with chocolate chips. It's the ULTIMATE no-bake-inspired dessert for any occasion!
If you’re a fan of desserts that start with cookies and end with smiles, you’re in for a treat! This chocolate chip cookie dessert with Cool Whip combines all your favorites in one: a soft-baked cookie crust, creamy layers, and a light whipped topping. It's rich, cool, and irresistibly chocolatey.
Whether you call it a chocolate chip cookie pudding cake, cookie lasagna, or just a "sweet tooth lifesaver," this treat is easy to make with store-bought cookie dough, instant pudding, and Cool Whip. It's perfect for potlucks, holidays, or that random Tuesday when you need something for that sweet tooth craving.
Ingredients Needed:
Full printable recipe card located at the bottom of this post.
- Chocolate Chip Cookie Dough- Store-bought or homemade; both work great!
- Cream Cheese- softened, this gives you a layer that's reminiscent of cream cheese frosting.
- Powdered Sugar– Adds sweetness to the cream cheese.
- Cool Whip- thawed **you can also make your own if desired
- Milk– For mixing the pudding (2% or whole works best!)
- Instant Chocolate Pudding Mix & Instant Vanilla Pudding Mix- they're combined for a creamy, silky layer of deliciousness.
- Chocolate Chips- Sprinkle on top or mix inside for extra texture
How to make Chocolate Chip Cookie Lasagna
Prep Ingredients- allow cookie dough to stand at room temperature for a few minutes. Gently spread into greased 9×13 baking pan.
Cookie Layer- Bake for 14-16 minutes or until golden brown. Let it cool.
Cream Cheese Layer- In a medium bowl, mix together the cream cheese and powdered sugar until smooth and fluffy. Add in 1 ½ cups whipped topping and spread over cookie crust.
Pudding Layer- In a large bowl, whisk the milk with both the chocolate and vanilla pudding mixes and beat for 2 minutes, or until thickened. Spread pudding layer on top of cream cheese layer.
Cool Whip Topping- spread remaining cool whip on top of pudding.
Chill and Serve- refrigerate for a minimum of 8 hours. Sprinkle desired amount of chocolate chips on top of cake just before serving. Keep refrigerated when not eating!
Add-In’s
This layered dessert can easily be adapted to fit anyone’s tastes! Here are just a few options to try!
- Peanut Butter Cups- chopped or crumbled
- Mini M & M’s
- Coconut Flakes
- Chopped Pecans
- Toffee Bits
- Fresh Raspberries
- Crushed Oreos
- Chips Ahoy Cookies
How to Store this No-Bake Cookie Dessert
This layered chocolate chip pudding dessert needs to stay chilled:
- Refrigerator: Cover with plastic wrap and keep chilled for up to 5 days.
- Freezer: Wrap tightly in foil and freeze up to 3 months. Thaw before serving.
- Avoid letting it sit out too long: Cool Whip tends to melt and the layers get messy real fast!
Tips for the Best Chocolate Chip Cookie Lasagna
- Store Chocolate Chip Cookie Delight in the refrigerator. Not only will it spoil if kept on the countertop, it will become a mushy mess that's hard to serve neatly
- Stick to 2% or whole milk so the pudding sets up thick and creamy.
- Add toppings right before serving so they stay crisp.
- Let the cookie crust cool completely before adding layers.
- You can use homemade chocolate chip cookie dough if you've got the time and desire!
More Sweet Treat Recipes You’ll Love
This Chocolate Chip Cookie Dessert with Cool Whip is the ultimate crowd-pleaser! Whether you’re hosting a summer BBQ, heading to a potluck, or just want something sweet and satisfying after dinner, this easy layered dessert delivers every time.
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Chocolate Chip Cookie Delight Recipe
Equipment
Ingredients
- 16.5 oz Chocolate Chip Cookie Dough *store bought or homemade
- 8 oz cream cheese *softened
- 1 cup powdered sugar
- 12 oz cool whip *thawed
- 3 cups cold milk
- 3.9 oz Instant chocolate pudding mix
- 3.9 oz Instant vanilla pudding mix
- 2 cups chocolate chips *optional, or any additional toppings desired
Instructions
- Allow the cookie dough to stand at room temperature for about 10-15 minutes. Open tube and press dough into a layer in a 9×13 greased pan.
- Bake in a preheated oven, 350 degrees, for about 14-16 minutes, or until golden brown. Remove from oven and allow to cool completely.
- In a bowl, mix together the cream cheese and powdered sugar until smooth and fluffy. Add in 1 ½ cups whipped topping. Mix well.
- Spread cream cheese layer on top of the cooled cookie layer.
- In a bowl, combine the milk with both the chocolate and vanilla pudding mixes and beat for 2 minutes, or until thickened.
- Spread pudding layer on top of cream cheese layer.
- Spread remaining cool whip on top of pudding layer.
- Sprinkle desired amount of chocolate chips on top of cake.
- Refrigerate for a minimum of 8 hours. Keep refrigerated when not eating!
Notes
- Stick to 2% or whole milk so the pudding sets up thick and creamy.
- Let the cookie crust cool completely before adding layers.
- Add toppings right before serving so they stay crisp.
- You can use homemade chocolate chip cookie dough if you've got the time and ambition! (Link your cookie recipe here if you like!)
- Refrigerator: Cover with plastic wrap and keep chilled for up to 5 days.
- Freezer: Wrap tightly in foil and freeze up to 3 months. Thaw before serving.
- Avoid letting it sit out too long: Cool Whip tends to melt and the layers get messy real fast!
Nutrition
Lisa says
Having a gathering at work, I made it and just by putting it together I can tell it’s to die for. I even toasted some almonds & sprinkled on top!
Kristin says
Oooooo yum!!! I love the addition of toasted almonds!!! This is the perfect cake to make for a work gathering! Hope everyone enjoys it! It’ll be the hit of the party, hehe!!!
mariana says
I’m having a huge family get together this weekend, I will be making this for sure…..Thanks
Kristin says
Oh perfect!!! Let us know how it turns out!! 🙂
Debbie says
In our family we called this “better that sex cake”, or when we put it in the freezer and eat it cold its like ice cream cake.
Kristin says
Ooooo, I love the idea of freezing this, especially in those warm summer months!! 🙂
Delores Meyers says
I know what I’ll be making today:):) thank you yummmmmy:)
Kristin says
Yum!!! Let us know how it turns out! Hope you love it as much as we do, 🙂
Kathy says
we are having a get together this Saturday night and I wanted to make something different…going to try this and will be back to leave an update on everyone’s opinion!
Kristin says
Oh great!!! Can’t wait to hear what you all think of it! Hopefully you all love it as much as my family did, 🙂