So I googled "Southern Comfort Food Recipes" to find something for today's recipe and, really folks....all I want to know is WHO comes UP with this stuff???
Mushroom grits? No thank you. Pork chops, cabbage, and apples...ummm...just no.
So I am just gonna share something born out of a love of...chocolate
and Cool Whip
and Chocolate Chip cookies
oh... and cream cheese.
Disclaimer:
I cook like I paint. There isn't much rhyme or reason... I just do it til it feels right.
I do know that you can double this if you make it in a 9x13 dish.
You're gonna need
1 package of the Nestle break apart Mini cookie dough. It's in the section by the eggs and stuff. (I keep a couple of packages in my fridge all the time cause... ya know... cookies.)
1 package cream cheese
Sugar
Jello instant chocolate pudding
heavy whipping cream
Cool Whip (thawed)
Mini Chocolate chips OR chocolate sprinkles
Directions...
set Cream cheese out so that it will be room temp when you re ready to work with it
Preheat oven to 350
Spray your 9x9 pan with cooking spray
spread your block of uncooked cookie dough into the bottom of the pan (This would serve as your "crust" if it were a pie)
Bake as you would if you were baking cookies. (Make sure they are done in the middle)
While your cookie "crust" is baking, mix your pudding and whipping cream. Just add the whipping cream as you normally would milk. This will make something like a chocolate mousse.
put that in the refridgerator
Now, beat sugar into your cream cheese. If you want it super sweet, add lots of sugar. If you want to keep that cream cheese "bite" then add less sugar. (Do not refrigerate the cream cheese mixture)
Once your cookie crust is done, let it cool a little, but you still want it to be a bit warm.
Hard part's over.
Now all you do is
Spread the cream cheese on the cookie
Spread the chocolate "mousse" on the cream cheese
Spread your cool whip on the "mousse"
Sprinkle with mini chips or chocolate sprinkles.
you can serve it right then or chill it and serve it later.
Enjoy!
K
Mushroom grits? No thank you. Pork chops, cabbage, and apples...ummm...just no.
So I am just gonna share something born out of a love of...chocolate
and Cool Whip
and Chocolate Chip cookies
oh... and cream cheese.
Disclaimer:
I cook like I paint. There isn't much rhyme or reason... I just do it til it feels right.
I do know that you can double this if you make it in a 9x13 dish.
You're gonna need
1 package of the Nestle break apart Mini cookie dough. It's in the section by the eggs and stuff. (I keep a couple of packages in my fridge all the time cause... ya know... cookies.)
1 package cream cheese
Sugar
Jello instant chocolate pudding
heavy whipping cream
Cool Whip (thawed)
Mini Chocolate chips OR chocolate sprinkles
Directions...
set Cream cheese out so that it will be room temp when you re ready to work with it
Preheat oven to 350
Spray your 9x9 pan with cooking spray
spread your block of uncooked cookie dough into the bottom of the pan (This would serve as your "crust" if it were a pie)
Bake as you would if you were baking cookies. (Make sure they are done in the middle)
While your cookie "crust" is baking, mix your pudding and whipping cream. Just add the whipping cream as you normally would milk. This will make something like a chocolate mousse.
put that in the refridgerator
Now, beat sugar into your cream cheese. If you want it super sweet, add lots of sugar. If you want to keep that cream cheese "bite" then add less sugar. (Do not refrigerate the cream cheese mixture)
Once your cookie crust is done, let it cool a little, but you still want it to be a bit warm.
Hard part's over.
Now all you do is
Spread the cream cheese on the cookie
Spread the chocolate "mousse" on the cream cheese
Spread your cool whip on the "mousse"
Sprinkle with mini chips or chocolate sprinkles.
you can serve it right then or chill it and serve it later.
Enjoy!
K
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