Chocolate Chip Cookie Lasagna
Chocolate Chip Cookie Lasagna with luscious layers of fudge pudding, creamy cheesecake & chocolate chip cookie crust is a chocolate delight!
Chocolate Chip Cookie Lasagna is indescribably delicious! This super easy 4-layer dessert is made from cookie dough, creamy chocolate pudding, rich cream cheese and Cool Whip! It’s absolutely one of the best dessert recipes ever! I’m SO not kidding.
The Best Chocolate Dessert, No Matter What You Call It!
I call it Chocolate Chip Cookie Lasagna – it’s layered like an Italian lasagna. But this classic, yummy dessert can also be found under the names No Bake 4-Layer Dessert, Easy Chocolate Delight, Watergate Pudding (not to be confused with the pistachio marshmallow salad), and even The Robert Redford Dessert!
Every recipe varies slightly, usually where the crust is concerned. Sometimes nuts are used, like pecans or walnuts. Other times, it’s salted pretzels. Still, other recipes call for Oreo cookies, vanilla (Nilla) wafers, or a box of Chips Ahoy to make it a no-bake dessert.
While I get the desire for no-bake, the fresh-baked chocolate chip cookie layer in this recipe is worth the 12-minute bake time!
Other Delicious Cream Cheese Desserts
The creamy cheesecake layer takes this recipe from a sweet, fluffy chocolate treat to a decadent, mouthwatering indulgence! If you’re a fan of cream cheesy desserts like I am, you should try these:
- This Oreo Cheesecake Icebox Cake is an easy, no–bake dessert that gives you all the feels and flavors of an authentic Cookies & Cream Cheesecake with a fraction of the effort!
- Strawberry Cheesecake Lasagna is a fruity version of layered dessert lasagna. It’s the perfect summer treat when strawberries are in season!
Ingredients
Crust Layer: The only “ingredient” for the crust is a package of your favorite chocolate chip cookie dough.
Cheesecake Layer: This is a 4-ingredient combo of softened cream cheese, powdered sugar, Cool Whip, and vanilla. You won’t be able to keep from licking the spatula!
Pudding Layer: This layer couldn’t be more effortless – simply a box of instant chocolate pudding and 3 cups of milk.
Topping Layer: This dessert lasagna finishes with the remainder of the Cool Whip, thawed and ready to spread. It can be garnished with mini chocolate chips and a drizzle of chocolate syrup upon serving.
How to Make Chocolate Chip Cookie Lasagna
STEP ONE: Preheat the oven to 350 degrees F. Line a 9×13 pan with parchment paper. Press the cookie dough evenly into the pan and bake for 12 minutes or until it looks set in the middle. (Don’t let the edges burn!) Allow to cool for at least 20 minutes before adding the additional layers.
STEP TWO: Beat the softened cream cheese, powdered sugar, and vanilla together. Once blended, gently fold in 1/2 of the Cool Whip. Spread the entire mixture evenly over the cooled cookie crust.
STEP THREE: Whisk the instant pudding mix with the milk for 2 minutes, then allow to set for 5 minutes. Once the pudding has thickened, spread it over the cream cheese mixture.
STEP FOUR: Finally, layer on the rest of the Cool Whip and sprinkle mini chocolate chips across the top of the dessert. Chill for at least 4 hours before slicing and serving.
Tips for Success
- Trust me – use the instant pudding. I can’t explain why, but for THIS dessert, the instant pudding is superior to cooked pudding. Go figure!?
- Garnish the top with a drizzle of chocolate syrup and a sprig of mint for presentation.
- Chocolate Chip Cookie Lasagna is so easy to make it can be delegated to the kids! Let each one take a different layer, and in the time it takes for the cookie dough to cook and cool, the dessert will be done!
- This recipe can be made in parfait glasses for a fancy dinner dessert! Bake the cookies first, then crumble them into the bottom of the glass. Layer in the sweet cream cheese, chocolate pudding, and whipped topping, and sprinkle mini chocolate chips on the top. So tempting and pretty!
Who Invented Chocolate Chip Cookies?
Ruth Graves Wakefield invented the chocolate chip cookie in 1938 while she owned the Toll House Inn in Whitman, Massachusetts. She was looking for a unique cookie to serve her guests, so she chopped up a Nestlé semi-sweet chocolate bar into her cookie recipe, and a star was born!
Is Chocolate Chip Cookie Lasagna a Gluten-Free Dessert?
It CAN be – all that needs to change is the crust. This recipe calls for a package of chocolate chip cookie dough. Switch that out for a gluten-free chocolate chip cookie dough (like Sweet Loren’s) or use a gluten-free boxed cookie mix (like Pillsbury or Betty Crocker.) The rest of the dessert is gluten-free and good to go!
Other Chocolate Chip Cookie Creations!
- Chocolate Chip Cookie Dough Fudge
- Chocolate Chip Cookie Dough Dip
- No-Bake Chocolate Chip Cookie Dough Cheesecake
- Toll House Chocolate Chip Cookie Pie
- Chocolate Chip Cookie Cookie Cake
- Secret Ingredient Chocolate Chip Cookies
Chocolate Chip Cookie Lasagna
Ingredients
- 16.5 ounces refrigerated prepared chocolate chip cookie dough (see note)
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip thawed and divided
- 6.8 ounces instant chocolate pudding mix (2 small boxes)
- 3 cups milk
- ¼ cup mini chocolate chips for topping
- Chocolate syrup for topping
Instructions
- Preheat your oven to 350 degrees F and line a 9-inch x 13-inch baking pan with parchment paper.
- Press the cookie dough evenly into the bottom of the pan. Bake for 12 to 15 minutes until the edges are golden brown and the center looks set.
- Remove the cookie from the oven and allow to cool on a wire rack for 20 minutes before adding the next layer.
- Add the cream cheese, powdered sugar, and vanilla to a large mixing bowl and beat to combine. Once fully incorporated, fold 4 ounces of Cool Whip into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the top of the cooled cookie.
- Whisk together the pudding mix and milk in a medium mixing bowl for 2 minutes. Let sit for 5 minutes to thicken. Spread the pudding over the top of the cream cheese mixture in an even layer.
- Spread the remaining Cool Whip on top of the pudding. Sprinkle mini chocolate chips over the top of the Cool Whip.
- Chill for at least 4 hours before cutting into 15 squares and serving. Drizzle with chocolate sauce if desired.
Notes
- Using a package of premade cookie dough from the store keeps this recipe SUPER easy. If you prefer, you can use homemade chocolate chip cookie dough. Just weigh out 16 ounces of cookie dough and proceed as directed.
- Do not use cook-and-serve pudding.
- Store any leftovers in the refrigerator in an airtight container for up to 4 days.
- This dessert can be made up to 1 day in advance.
