No-Bake Chocolate Chip Cookie Layered Dessert
No-Bake Chocolate Chip Cookie Layered Dessert
Ingredients
- 1 Sara Lee pound cake
- 1 family pack Chips Ahoy chocolate chip cookies
- 24 ounces Philadelphia no bake cheesecake
- 8 ounces Cool Whip
- 4 ounces cookie dough
- as needed chocolate sauce, for drizzling
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
Pour the crushed Chips Ahoy cookies over the cubed pound cake in the baking dish, creating the second layer.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Finally, drizzle chocolate sauce in a zig-zag pattern across the top of the dessert, over the cookie dough balls and whipped cream.
⏱️ 1 min
- 8
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.
⏱️ 120 min
- 9
Once chilled, the dessert can be cut into individual servings and enjoyed.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Chocolate Chip Cookie Layered Dessert
- 1 Sara Lee pound cake
- 1 family pack Chips Ahoy chocolate chip cookies
- 24 ounces Philadelphia no bake cheesecake
- 8 ounces Cool Whip
- 4 ounces cookie dough
- as needed chocolate sauce, for drizzling
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
Pour the crushed Chips Ahoy cookies over the cubed pound cake in the baking dish, creating the second layer.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Finally, drizzle chocolate sauce in a zig-zag pattern across the top of the dessert, over the cookie dough balls and whipped cream.
⏱️ 1 min - 8
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.
⏱️ 120 min - 9
Once chilled, the dessert can be cut into individual servings and enjoyed.