Chocolate Chip Cookie Layered Pudding Dessert (Easy, Crowd‑Pleasing Layered Treat)

You know that moment when you want cookies, pudding, and something that looks fancy but takes zero chef-level skills? Yeah, me too. I created this Chocolate Chip Cookie Layered Pudding Dessert for those exact lazy‑genius dessert emergencies. I’ll walk you through why this recipe rocks, show you the exact ingredients and steps, and share my favorite shortcuts so you don’t overthink it.

If you like quick chocolatey ideas, check out my go-to for quick bites like this 3-ingredient chocolate banana cookies — they pair shockingly well at potlucks. Ready to get a little bit famous for dessert? Let’s do this.

Why You’ll Love This Recipe

• Fast assembly: You don’t need complicated tools or ten bowls. I promise you’ll feel like a kitchen wizard.
• Crowd-friendly: Kids and adults both attack this dessert like it owes them money.
• Make‑ahead magic: You can assemble it the night before and skip the morning chaos.
• Texture party: Crunchy cookie crust, silky pudding, and light cream layer — what’s not to love?
• Customizable: Swap flavors or toppings and nobody will judge (well, maybe your mother-in-law).

Ingredients You’ll Need

• 1 package chocolate chip cookie dough
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped cream or Cool Whip
• 2 packages instant chocolate pudding mix
• 4 cups milk

I bolded the must-have ingredients above so you don’t miss them at the store. Yes, you can use store-bought cookie dough — I use it when I want dessert fast and I don’t apologize.

How to Make (Step-by-Step)

STEP 1

Preheat the oven and prepare a baking dish. Press the cookie dough into the bottom to form a crust and bake according to package directions. Allow the crust to cool completely before you touch it.

STEP 2

In a bowl, mix the softened cream cheese and powdered sugar until smooth. Fold in the whipped cream until well combined. I use a spatula to keep the texture airy, not dense.

STEP 3

Spread the cream cheese layer over the cooled cookie crust. Make sure you get an even layer — nobody likes surprises that collapse into pudding early.

STEP 4

In another bowl, whisk together the instant pudding mix and milk until thickened. Spread the pudding layer over the cream cheese layer. Work quickly but calmly; this step doesn’t need drama.

STEP 5

Top with additional whipped cream and refrigerate for at least 2 hours before serving. I usually chill it overnight if I want cleaner slices.

Pro Tips for the Best Results

• Chill well: Refrigerate at least 2 hours; I prefer overnight for firmer slices.
• Room temp cream cheese: Let it soften so you don’t end up with lumps. Trust me.
• Don’t overwhip: Beat the whipped cream until soft peaks form. Overwhipping turns it grainy.
• Even layers: Use an offset spatula to smooth each layer — it looks pro and you get prettier slices.
• Use a glass dish: It shows off the layers and helps you judge thickness as you build.
• Make portable: Cover the dish tightly and keep it cold when transporting.
• Double the recipe: If you host people who say “I’ll just have a bite,” double it. They mean two slices.
• Swap pudding flavors: Try vanilla or butterscotch if you want a twist.

Fun Variations & Topping Ideas

Variations:

• Peanut butter swirl: Melt 1/2 cup peanut butter and drizzle between layers for a nutty twist.
• Oreo upgrade: Crush Oreos into the crust or sprinkle between layers for a cookies-and-cream vibe.
• Salted caramel: Add a ribbon of salted caramel over the pudding layer and taste heaven.
• Healthier swap: Use Greek yogurt mixed with a touch of honey instead of whipped cream for a tangy lift.

Toppings:

• Chocolate shavings or mini chips for extra chocolate punch.
• Chopped nuts for crunch and class (almonds, pecans, peanuts — pick your fighter).
• Fresh berries to cut the sweetness and add color.
• Mini marshmallows if you want a campfire vibe indoors.
• A dusting of cocoa powder for a simple, chic finish.

Speaking of variations, if you also love protein-packed desserts, you might enjoy this inventive chocolate protein cake recipe for when you want dessert that flexes a tiny health angle.

Storing and Reheating

• Refrigerate: Cover the dish tightly with plastic wrap or a lid. Keep it in the fridge for up to 4 days. I rarely stretch it that long; my family eats it fast.
• Freezing: You can freeze single slices wrapped tightly in plastic and foil for up to 1 month, but textures change slightly. I use freezing only when I plan to store for emergencies.
• Thawing: Thaw overnight in the fridge before serving. Avoid microwaving frozen slices — they get soggy.
• Reheating: This dessert tastes best cold. If you insist on warmth, remove the slice and microwave for 8–12 seconds just to take the chill off, but honestly, don’t. Cold is the move here.

Leftover ideas

• Sundae topping: Crumble leftover slices over vanilla ice cream for an instant sundae upgrade.
• Parfait remix: Layer broken pieces in a jar with extra pudding or Greek yogurt.
• Shake it up: Blend a slice with a splash of milk for a dessert milkshake. Yes, it counts as breakfast if you say so.
• Mini trifle: Use leftover pieces in mason jars for a grab-and-go dessert.

Frequently Asked Questions (FAQ)

How long does the dessert last in the fridge?

I keep this in the fridge for up to 4 days, tightly covered. After that, the cookie crust starts to soften more than I like.

Can I make this gluten-free?

Yes. Use a gluten-free cookie dough for the crust. Make sure all pudding mixes and whipped toppings carry gluten-free labels if needed.

Can I use homemade pudding?

Absolutely. Whisk your homemade pudding until it thickens and cools a touch before spreading for best results.

Can kids help make this?

Totally. Let them press the cookie dough into the pan and dollop the whipped cream. They love being “dessert creators,” and you get adorable helpers.

Do I have to bake the cookie dough?

I recommend baking. Raw cookie dough can contain raw egg (unless your dough says otherwise), and baking solidifies the crust so it holds the layers.

Can I use store-bought whipped cream?

Yes — Cool Whip or similar products work fine. Freshly whipped cream tastes better, but store-bought saves time.

Conclusion

This Chocolate Chip Cookie Layered Pudding Dessert gives you crunchy cookie, creamy cheesecake-like middle, and silky pudding — all without drama. You’ll throw it together in less time than it takes to decide on a movie, and your guests will act like you slaved for hours. Try it tonight, tweak a topping, and tell me how it went.

If you make it, drop a comment and leave a rating — I actually read them and I will celebrate your dessert success with virtual confetti. FYI, I fully expect leftover-sundae pics. 🙂