Newest addition to my assortment of layered desserts is this beauty.
With a chocolate sandwich cookie crust and layers of homemade whipped cream and chocolate pudding, this dessert is a crowd-pleaser every single time.
It has become requested by my husband who appreciates its lightness and not-overly-sweet-ness. It feeds plenty of folks and has layer upon layer of goodness to please just about anyone. Oh, and it’s super easy to make since there isn’t even a need to turn the oven on.
Finely chop all but about 4 of the chocolate sandwich cookies in a 1 lb. package (I use my food processor). Drizzle in 1/2 c. of melted butter and press this loveliness into the bottom of a 9×13″ pan.
— To reduce crumbs upon serving, you can refrigerate the crust for up to an hour. —
Next, whip 1 cup (1/2 pint) of heavy whipping cream until it reaches soft peaks.* Gently fold in 1/2 tsp. of vanilla
Mix together 1 cup of powdered sugar with 1–8 oz. softened block of cream cheese. Gently fold the whipped cream into the mixture, and spread it over the cookie crust.
Mix together 1 large box of chocolate pudding with 2 3/4 c. milk. Or, if you have more time and want to send this over the top, make this homemade chocolate pudding and use half of the resulting pudding-deliciousness.
Pour the pudding over the top of the whipped cream/cream cheese layer.
Now, make one more small batch of whipped cream by whipping 1 cup (1/2 pint) to soft peaks adding in 3 T. powdered sugar at the end.
Smooth this over the top of the first layers. Crumble your few remaining cookies with your hands over the top of the dessert and refrigerate four hours or overnight before serving.
Now, let me say here that I liked this a lot more when it was partially frozen–tastes like ice cream! So, if you think that sounds better, give it good 2 hours or so in the freezer before serving.
There it is! A fluffy, not-ridiculously-sweet, chocolatey dessert for you to love!
- 1 lb. package chocolate sandwich cookies
- ½ c. butter
- 1 pt. heavy whipping cream--divided
- ½ tsp. vanilla
- 1--8 oz. block cream cheese
- 1 c. + 3 T. powdered sugar
- 1 large box chocolate pudding (or ingredients for Homemade Chocolate Pudding)
- 2¾ c. milk
- Crush cookies and mix in the melted butter.
- Press into a 9x13' baking dish. If desired, refrigerate for up to an hour to help set.
- Whip 1 c. whipping cream to soft peaks. Add in vanilla.
- Mix cream cheese and 1 c. powdered sugar. Fold whipped cream into the cream cheese/powdered sugar mixture. Spread over cookie crust.
- Whip pudding mixture into milk, or make homemade chocolate pudding. Spread this over the cream cheese/whipped cream layer.
- Whip remaining 1 c. whipping cream to soft peaks. Add in 3 T. powdered sugar. Top the chocolate pudding layer with whipped cream.
- Crumble remaining cookies and sprinkle them over the top.
- Refrigerate for at least 4 hours or overnight.
- --- Option: this can be partially frozen for 2 hours for more of an ice cream type consistency. ---
*To make your own whipped cream, a mixer is the best option. Using a cold mixing bowl and preferably a whip attachment, pour very cold heavy whipping cream in and begin mixing on medium speed for a couple minutes or until it begins to thicken just a bit. Turn the speed up gradually to prevent the cream from splattering all over your kitchen to eventually make it all the way to high speed. After several minutes, the cream will thicken to soft peaks–which look like the whipped cream you have been expecting. Don’t beat too long or you will end up with butter and whey! When you are able to pull the whip up and soft peaks remain, add in any powdered sugar you’d like to sweeten it. Generally, I use 3 T. of powdered sugar per pint of cream. I also usually add in 1/2-1 tsp. of vanilla per pint for flavor. Keep it chilled. It may lose volume over time in the fridge, so it’s definitely best to whip it just before serving.
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