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Chocolate Chip Cookie Lasagna Recipe

★★★★★

4.4 from 54 reviews
  • Author: Isabella
  • Total Time: 4 hours 35 minutes
  • Yield: 15 squares 1x

Description

This Chocolate Chip Cookie Lasagna is a layered dessert featuring a soft baked cookie crust, a creamy cheesecake layer, a rich chocolate pudding, and a fluffy Cool Whip topping, all garnished with mini chocolate chips and an optional drizzle of chocolate syrup. Perfectly chilled and sliced into squares, this no-fail dessert combines the best of cookies and creamy layers for a crowd-pleasing treat.

Ingredients

Scale

Cookie Layer

  • 16.5 ounces refrigerated prepared chocolate chip cookie dough

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces Cool Whip, thawed (part of 16 ounces total)

Pudding Layer

  • 6.8 ounces instant chocolate pudding mix (2 small boxes)
  • 3 cups milk

Topping

  • Remaining 12 ounces Cool Whip, thawed
  • 1/4 cup mini chocolate chips
  • Chocolate syrup, for drizzling (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and line a 9-inch by 13-inch baking pan with parchment paper for easy removal of the cookie base.
  2. Bake Cookie Layer: Press the refrigerated chocolate chip cookie dough evenly across the bottom of the prepared pan. Bake in the preheated oven for 12 to 15 minutes until the edges turn golden brown and the center looks set but not overly browned.
  3. Cool Cookie Layer: Remove the baked cookie from the oven and transfer to a wire rack. Let it cool completely for 20 minutes to ensure your layers won’t melt when added.
  4. Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Fold in 4 ounces of the thawed Cool Whip gently until fully incorporated, forming a light and fluffy cheesecake mixture.
  5. Assemble Cheesecake Layer: Spread the cream cheese mixture evenly over the cooled cookie base, smoothing out the top for an even layer.
  6. Prepare Pudding Layer: In a medium bowl, whisk together the instant chocolate pudding mix and 3 cups of milk for 2 minutes until fully combined. Let the pudding sit for 5 minutes to thicken thoroughly.
  7. Assemble Pudding Layer: Spread the thickened chocolate pudding evenly over the cheesecake layer in the pan.
  8. Add Whipped Topping: Spread the remaining 12 ounces of Cool Whip evenly over the pudding layer, creating a fluffy top layer.
  9. Garnish and Chill: Sprinkle the mini chocolate chips evenly over the Cool Whip layer. Refrigerate the entire dessert for at least 4 hours to allow the layers to set properly and the flavors to meld.
  10. Serve: Once chilled, cut the lasagna into 15 squares and serve. Drizzle with chocolate syrup if desired for extra sweetness and presentation.

Notes

  • Using chilled, refrigerated cookie dough saves time and ensures a consistent texture for the cookie layer.
  • Make sure the cream cheese is fully softened for smooth mixing without lumps.
  • Do not skip the chilling step; it’s essential for the dessert to firm up properly.
  • For easier cutting, use a sharp knife warmed under hot water and wiped dry before slicing.
  • Chocolate syrup drizzle is optional but adds a nice finishing touch.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Chip Cookie Lasagna, layered dessert, chocolate pudding, cream cheese layer, no-bake topping, easy dessert, chilled dessert

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Find it online: https://isabellavance.com/chocolate-chip-cookie-lasagna-recipe/