Loading...

First, prepare the Sara Lee pound cake. Slice the pound cake into thick pieces, then cut each slice into bite-sized cubes. Place these cubed pound cake pieces into the bottom of a white rectangular baking dish, forming the first layer.

Next, prepare the Chips Ahoy chocolate chip cookies. Place the cookies into a resealable plastic bag. Using a rolling pin, crush the cookies into small crumbs and pieces.

Pour the crushed Chips Ahoy cookies over the cubed pound cake in the baking dish, creating the second layer.

Open the 24 ounce container of Philadelphia no bake cheesecake. Spoon the cheesecake mixture generously over the crushed cookie layer. Using a spatula, spread the cheesecake evenly to form the third layer.

Open the 8 ounce container of Cool Whip. Spoon the whipped cream over the cheesecake layer. Using a spatula, spread the whipped cream evenly across the entire surface to form the fourth layer.

Take the 4 ounces of cookie dough and roll it into small, bite-sized balls. Scatter these cookie dough balls evenly over the whipped cream layer.

Finally, drizzle chocolate sauce in a zig-zag pattern across the top of the dessert, over the cookie dough balls and whipped cream.

Place the assembled dessert into the refrigerator. Refrigerate for at least 2 hours, ideally overnight, to allow the layers to set and flavors to meld.

Once chilled, the dessert can be cut into individual servings and enjoyed.


First, prepare the Sara Lee pound cake. Slice the pound cake into thick pieces, then cut each slice into bite-sized cubes. Place these cubed pound cake pieces into the bottom of a white rectangular baking dish, forming the first layer.

Next, prepare the Chips Ahoy chocolate chip cookies. Place the cookies into a resealable plastic bag. Using a rolling pin, crush the cookies into small crumbs and pieces.

Pour the crushed Chips Ahoy cookies over the cubed pound cake in the baking dish, creating the second layer.

Open the 24 ounce container of Philadelphia no bake cheesecake. Spoon the cheesecake mixture generously over the crushed cookie layer. Using a spatula, spread the cheesecake evenly to form the third layer.

Open the 8 ounce container of Cool Whip. Spoon the whipped cream over the cheesecake layer. Using a spatula, spread the whipped cream evenly across the entire surface to form the fourth layer.

Take the 4 ounces of cookie dough and roll it into small, bite-sized balls. Scatter these cookie dough balls evenly over the whipped cream layer.

Finally, drizzle chocolate sauce in a zig-zag pattern across the top of the dessert, over the cookie dough balls and whipped cream.

Place the assembled dessert into the refrigerator. Refrigerate for at least 2 hours, ideally overnight, to allow the layers to set and flavors to meld.

Once chilled, the dessert can be cut into individual servings and enjoyed.
