Chocolate Pudding Surprise

When my grandmother passed away years ago, I was given her recipe box.  To say I was honored was an understatement.  She was the best cook and baker I knew, and instilled in me a love of baking.  I was rummaging through her recipe box and came upon a recipe that my aunt have given her in the mid-70s.  (Pudding and jello desserts were all the rage then, apparently.)  What caught my eye was that it appeared similar to a recipe that I received in my inbox a week prior.

So, I decided I would combine the best of both and create something new.  This is now my favorite, easiest dessert ever.  It has a cookie dough base, then it’s layered with cream cheese, pudding, and cool whip, and topped with toasted nuts and chocolate curls.  And then you put it in the fridge to chill overnight. What could be easier than that?  Because of all the layers, a little goes a long way. (I seem to say that about many of the recipes here on the blog.  I guess that means more for friends, right?)  There is a great chocolate-to-cream-cheese ratio, and the cookie dough base just adds to the crunch and texture of hte topping.  My family could not get enough of this dessert, and quite honestly, nor could I.  Enjoy! xoxo

Chocolate Pudding Surprise

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1 tube (16.5 oz) refrigerated chocolate chip cookie dough

12 oz. cream cheese, room temperature

1 ½ c powdered sugar

12 oz. Cool Whip, thawed, divided

3 ½ c milk (NOT non-fat)

3.9 oz instant chocolate pudding mix

3.4 oz instant vanilla pudding mix

½ c pecan halves (optional)

Chocolate curls (optional)

Preheat oven to 350 degrees. While oven is heating up, take cookie dough out of fridge and let stand for 10 minutes.  If using pecans, place on a cookie sheet and toast for 7-9 minutes, until fragrant.  Set aside to cool completely.  Once cool to the touch, chop into smaller pieces.

Cut the dough in small discs and press gently in the bottom of an ungreased 9×13 glass pan.  The dough should completely cover the bottom of the pan.  Bake for 15 minutes or until golden brown.  Turn off oven and set pan on a cooling rack to cool completely before continuing.

Once the crust has cooled, beat the cream cheese and powdered sugar in a mixing bowl with a paddle attachment until the powdered sugar is fully incorporated and the mixture is smooth.  Using a rubber spatula, fold in 1 ¾ c Cool Whip.  Spread over crust.

Using the whisk attachment, mix the milk and both pudding mix for 2 minutes.  Spread over cream cheese layer.  Spread remaining Cool Whip over the pudding mixture.  Sprinkle with pecans and chocolate curls.  (I just used a vegetable peeler and went down the sides of a chocolate bar.  You could use mini-chocolate chips too.)

Place, uncovered, in the fridge for 8 hours or up to 1 night.  Serve dessert chilled.