Chocolate Chip Cookie Dessert

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  • 1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough
  • 1/2 cup Marzetti’s® Caramel Dip X Decadent caramel treats
  • 1/2 cup cold 2 percent milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3/4 cup chopped nuts
  • 3/4 cup English toffee bits or almond brickle chips
  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons butter


  1. Let dough stand at room temperature for 5-10 minutes to soften.
  2. Press into an ungreased 13-inch by 9-inch baking pan.
  3. Bake at 350° for 13-15 minutes or until golden brown.
  4. Cool completely on a wire rack.
  5. Spread caramel topping over crust.
  6. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
  7. Fold in the whipped topping, nuts and toffee bits.
  8. Spread over caramel layer.
  9. Cover and freeze for 4 hours or until firm.
  10. In a microwave, melt chocolate and butter; stir until smooth.
  11. Drizzle over pudding layer.
  12. Cut into squares.
  13. Yield: 16 servings.

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