The Fresh and Delicious Dessert!
Ingredients
For the Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (or mix of chocolate chips and chopped cookies)
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold whole milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Toppings:
- 1 cup crushed cookies (Oreos, graham crackers, or your favorite)
- 1 cup fresh berries (strawberries, blueberries, raspberries)
- 1/2 cup mini chocolate chips
- Whipped cream for serving
Instructions
Step 1: Make the Cookie Base
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- Cream butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
- Press into pan: Press cookie dough evenly into prepared pan. It will be thick!
- Bake: Bake for 20-25 minutes until edges are golden brown and center is set but still soft. Don’t overbake!
- Cool completely: Let cool in pan for at least 2 hours before adding pudding layer.
Step 2: Make the Pudding Layer
- Prepare pudding: In a large bowl, whisk pudding mix with cold milk for 2 minutes until thickened. Refrigerate for 5 minutes.
- Make whipped cream: In another bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold together: Gently fold whipped cream into pudding until combined and fluffy.
Step 3: Assemble the Cake
- Spread pudding: Spread pudding mixture evenly over cooled cookie base.
- Add toppings: Sprinkle crushed cookies over pudding layer.
- Add berries: Arrange fresh berries on top.
- Final touches: Scatter mini chocolate chips for extra sweetness and crunch.
- Chill: Refrigerate for at least 4 hours or overnight for best texture.
Serving
Cut into squares and serve with a dollop of whipped cream. The combination of the soft cookie base, creamy pudding, and fresh toppings creates an amazing texture contrast!
Pro Tips
- Cookie base: Don’t overbake – it continues cooking as it cools
- Pudding consistency: Make sure pudding is thick before adding whipped cream
- Fresh berries: Add berries just before serving to prevent bleeding
- Make ahead: This dessert actually improves overnight as flavors meld
- Customization: Use different pudding flavors like chocolate, butterscotch, or banana
Variations
Chocolate Lover’s Version:
- Use chocolate pudding mix
- Add crushed chocolate cookies to the base
- Top with chocolate shavings
Tropical Twist:
- Use coconut pudding mix
- Add shredded coconut to cookie base
- Top with pineapple and mango pieces
Berry Bliss:
- Use strawberry pudding mix
- Add freeze-dried strawberries to cookie base
- Top with mixed berries and berry sauce
S’mores Style:
- Add crushed graham crackers to cookie base
- Use chocolate pudding
- Top with mini marshmallows and chocolate chips
Storage
- Cover and refrigerate for up to 3 days
- Best served within 24 hours for optimal freshness
- Don’t freeze – the pudding layer doesn’t freeze well
Presentation Ideas
- Cut into individual squares and plate with berry coulis
- Serve in mason jars for a rustic look
- Add edible flowers for elegant occasions
- Drizzle with chocolate or caramel sauce
Prep Time: 45 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Serves: 12-15 people
