Serves: 12
I made the base of this recipe with my Vegan Peanut Chocolate Chip Cookie recipe but you can easily substitute Pillsbury Chocolatey Chip Cookie Dough and top up with chopped peanuts.
Cookie and light fluffy cream makes this dessert very sinful.
Ingredients
Cooking spray
Vegan Peanut Chocolate Chip Cookie recipe or 1 Pillsbury Chocolate Chip cookie dough
1 cup Philadelphia cream cheese
1 cup icing sugar
2 tbsp vanilla
2 cups Cool Whip
3 cups homogenized milk
1 pack instant chocolate pudding
1 pack instant vanilla pudding
4 cups Cool Whip
½ cup crushed peanuts
Baker’s semisweet chocolate for shaving
Directions
Preheat oven to 375°F
Spray 9 x 11 inch baking pan with cooking spray
Spread cookie dough out in baking pan
Bake for 20 minutes or until cookie dough is starting to get golden on the sides
Let cool completely
In a medium bowl beat cream cheese, icing sugar and vanilla.
Fold in 2 cups of Cool Whip
Spread cream cheese mixture on top of cookie layer and set in refrigerator
In a large bowl whisk together milk and both puddings until the mixture is thick
Set in refrigerator for ten minutes then fold in 4 cups of Cool Whip after ten minutes
Spread pudding mixture on top of cream cheese layer
Sprinkle with crushed peanuts and shave as much chocolate to finish off
Cover with saran wrap and let sit in refrigerator a minimum of 8 hours
Cut and serve
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