Ingredients
2/3 cup unsalted butter, softened
1 cup light brown sugar
2 teaspoon vanilla extract, divided
1 egg
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 1/4 cup mini chocolate chip, divided
6 oz light cream cheese
3/4 cup granulated sugar
1 container (16 oz) cool whip, divided
2 boxes (3.9 oz) instant chocolate pudding mix
3 cups cold milk
chocolate syrup
Instructions
Chocolate Chip Cookie Crust – Preheat the oven to 350 f. Line with parchment paper or spray with non – stick spray 9 x13 inch baking pan. Set aside. In a large dish beat butter and light brown sugar, on medium speed, until creamy. Add an egg and 1½ tsp vanilla and beat until well combined. Add flour and salt and beat, on low speed until you get fine dough. Fold in 1 cup of the mini chocolate chips. Spread evenly into a baking pan. Bake for 16-18 minutes. Take out of the oven and leave to cool completely.
To make a Cream Cheese Filling – Beat cream cheese, sugar and ½ tsp vanilla until fluffy. Fold in 2 cups of the cool whip, using spatula. Spread evenly over the chocolate chip cookie crust, completely cooled. Set aside.
To make Chocolate Pudding – in a medium dish pour milk, then beat, on medium speed, slowly adding instant chocolate pudding powder, until it thickens- for about 2 minutes. There shouldn‘t be any crumbs. Spread evenly over the cream cheese filling.
Put the rest of the cool whip over the chocolate layer, with crumbled cookies,rest of the chocolate chips and chocolate syrup on top.
Keep refrigerated for at least 4h, possibly overnight.
Sweet Spicy Kitchen
