Nearly a month past Independence Day, I'm sharing my AMAZING (if I do say so myself) Fourth of July dessert.
1. Since this blog has very few readers (hi, Seth!), there is no shame in posting a festive holiday dessert weeks after the holiday.
2. There is nothing Fourth of July about this dessert beyond its nifty American flag design.
Inspired by the Chocolate Chip Cookie Pudding at Sugar Sweet Sunshine, I created my own version of this delightful treat. I'm also currently obsessed with pudding desserts and take every opportunity to whip out the J-E-L-L-O. Note: Sugar Sweet Sunshine makes their pudding from scratch, but their version of this pudding does not, I repeat DOES NOT, include cookie dough balls.
This dessert could be classified as a pudding or trifle depending on how one layers its ingredients. For my purposes, it is an ice box cake, since they ingredients are layered twice in an 8"x8" pan. (To make this a pudding, mix all of the ingredients in no particular order; for a trifle, double the amount of pudding and Cool Whip and layer in a trifle dish.)
Chocolate Chip Cookie Dough Ice Box Cake
- 1 box of butterscotch pudding prepared per package instructions
- 1 tub of Cool Whip (real whipped cream would also work; I just like Cool Whip)
- 1 recipe of egg-free cookie dough balls (I used this recipe and had more than I needed, but I don't think that is a bad thing)
- 1 recipe of soft chocolate chip cookies or blondies (I used this recipe replacing the candy bars with three types of leftover chocolate chips (I only needed 1 cup of the chips) and had more than I needed, but again, is that really a bad thing? Or you could use store bought cookies.)
- Crushed Heath Bar
Once all the components are assembled, cut/break the cookies/blondies into small squares (mine were about 1"x1"). Place the cookies/blondies into even rows at the bottom of the pan. Layer half the pudding on top of that. Add rows of cookie dough balls, and sprinkle Heath Bar bits over that. Spread half the Cool Whip over the layers. Repeat! Use left over cookie/blondie pieces, cookie dough balls and Heath Bar bits to decorate the top of the ice box cake. Place in the fridge a few hours for the layers to set - up to overnight. Grab a spoon, and dig in!
P.S. If you love cookie dough as much as I do, check out this recipe compilation.
