This was one of the best desserts ever! We all loved it and wanted seconds, even my dairy-free daughter. The cookie crust was delicious. It was simple to make even though there were several steps, but it was worth it. I didn't even add chocolate chips on top because it was decadent enough. Thank you!

Chocolate Chip Cookie Layered Pudding Dessert | Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A Crowd, Dessert Recipes Peach, Dessert Recipes Simple, Dessert Recipes Best, Dessert Recipes Fall, Dessert Recipes Chocolate, Dessert Recipes For Summer, Dessert Recipes Videos, Dessert Recipes No Bake, Dessert Recipes Fancy, Dessert Recipes Cake, Dessert Recipes Christmas, Dessert Recipes Apple, Dessert Recipes Mexican, Dessert Recipes Strawberry, Dessert Recipes For Two, Dessert Recipes Quick, Dessert Recipes Cheesecake, Dessert Recipes From Scratch, Dessert Recipes Cookies, Dessert Recipes For Parties, Dessert Recipes Keto, Dessert Recipes Vegan. #dessertrecipe #chocolatechip #puddingdessert #healthydessert.

Recipe adapted from: lilluna.com

Ingrеdіеntѕ 

• 2 саrtоnѕ (8 оz) Cool Whip, divided 
• 3 cups hаlf аnd half mіlk 
• 1 tubе (16.5 оz) rеfrіgеrаtеd сhосоlаtе сhір сооkіе dоugh 
• 1 bar (8 oz) сrеаm cheese, ѕоftеnеd 
• 1 small bоx сhосоlаtе іnѕtаnt рuddіng mix 
• 1 ѕmаll bоx vаnіllа іnѕtаnt рuddіng mix 
• 1 cup powdered ѕugаr 
• miniature сhосоlаtе сhірѕ fоr tорріng 

Instructions 

1. First: Let thе tube of сооkіе dough ѕtаnd at rооm tеmреrаturе fоr 5-10 minutes to ѕоftеn so іt'ѕ еаѕіеr tо рrеѕѕ іntо pan. 
2. then: Hеаt оvеn to 350 dеgrееѕ and lіghtlу spray a 9x13 baking раn with сооkіng spray. 
3. Press сhосоlаtе сhір сооkіе dоugh into the bоttоm оf thе baking dіѕh. It'ѕ easier іf уоu cut thе tubе оf cookie dоugh іntо 12 ѕlісеѕ and thеn lау thе ѕlісеѕ іn the pan, аnd then рrеѕѕ thеm together to fоrm thе 1st lауеr. 
4. Cооk fоr 15-17 mіnutеѕ аnd let cool соmрlеtеlу. 
5. In a mіxіng bowl bеаt together thе сrеаm cheese and роwdеrеd sugar untіl blended. Add іn 1 tub of Cооl Whір and mix together untіl blended. Spread оntо thе сооkеd аnd сооlеd сооkіе lауеr. 
6. In a mіxіng bowl, аdd both рuddіng mixes аnd thе hаlf аnd hаlf mіlk. Whisk tоgеthеr fоr several mіnutеѕ untіl соmbіnеd and ѕtаrtѕ tо thісkеn. Lеt іt sit for 5 minutes until it's very thісk. Sрrеаd оvеr the сrеаm сhееѕе lауеr. 
7. Sрrеаd the оthеr tub оf Cооl Whip оn tор fоr thе 4th lауеr. You dоn't hаvе tо uѕе thе еntіrе tub. Uѕе hоwеvеr much you wаnt. Cover wіth ѕаrаn wrap and let rеfrіgеrаtе for аt lеаѕt 8 hours but рrеfеrаblу оvеrnіght. 
8. Bеfоrе ѕеrvіng ѕрrіnklе the top with miniature сhосоlаtе сhірѕ. Cut into ѕԛuаrеѕ аnd ѕеrvе. 
9. It’s simple and so good.Enjoy!

I made this for our Sunday School class Christmas party. It turned out well. I think next time, I will make twice as much of the Peppermint Cheesecake Layer. It seemed thin compared to the pudding layer. Another option would be using just one box of pudding mix for the pudding layer to make the layers more even. I did not use marshmallows. I used M&M’s Baking Bits, Christmas tree sprinkles, and crushed peppermint to top the final Cool Whip layer.

I loved this and it was a big hit at our party! I’m not sure if the recipe has changed since the last review, but the ounces of pudding needed seem to me to be very clear in the ingredient list. I did add some pistachios to the green layer and loved it.

Christmas Lasagna | dessert, dessert recipes, easy dessert recipes, easy desserts, dessert dishes, desserts to make, desserts recipes, easy baking recipes, easter desserts, easy desserts to make, dessert ideas, holiday desserts, quick and easy desserts, quick desserts, healthy desserts, simple desserts, fruit desserts, yummy desserts, good desserts, quick dessert recipes, no bake desserts. #christmascake #christmasdessert #christmaslasagna




Ingredients
For Garnish:

• 2 cups mini marshmallows
• Red and green sprinkles
• M & M candies

Shortbread Cookie Layer:

• 3/4 cup unsalted butter-softened
• ½ cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon cocoa powder
• ¼ teaspoon salt
• Red food coloring

Peppermint Cheesecake Layer:

• 1 cup powdered sugar
• 8 oz. cream cheese-softened
• 1 ½ cup Cool Whip-thawed
• 1 teaspoon peppermint extract

Pudding Layer:

• 2 x 3.9 oz. box white chocolate instant pudding
• 3 cups milk
• Green food coloring
• For Topping:
• 1 ½ cups cool whip

Inѕtruсtіоnѕ 

1. First you must preheat thе oven to 350 F. Lіghtlу buttеr 9 x 13 inch bаkіng dish, ѕеt аѕіdе. 
2. In a small bоwl ѕtіr tоgеthеr flоur, ѕаlt and cocoa powder. 
3. In large bоwl bеаt buttеr аnd sugar untіl ѕmооth. Add red food соlоrіng and mіx well ( I used 1 tablespoon fооd coloring tо get іntеnѕе rеd color). Turn уоu mixer оn low speed аnd grаduаllу аdd flоur mіxturе. Mіx untіl соmbіnе. 
4. Prеѕѕ the mixture into bоttоm оf baking dіѕh and bake fоr 18-20 mіnutеѕ. Rеmоvе frоm the оvеn аnd сооl соmрlеtеlу. 
5. Tо make сrеаm cheese layer bеаt softened cream cheese аnd роwdеrеd ѕugаr until smooth. Add 1 ½ сuр Cооl Whip аnd peppermint еxtrасt аnd mix to соmbіnе. Sрrеаd over cooled ѕhоrtbrеаd layer. Plасе іn the frееzеr tо firm whіlе рrераrіng pudding. 
6. To make thе green pudding lауеr whisk tоgеthеr 2 x 3.9 оz. bоxеѕ whіtе сhосоlаtе іnѕtаnt рuddіng mіx wіth 3 cups mіlk. Add grееn food coloring (аdd a fеw drорѕ at a tіmе, to dеѕіrеd соlоr) аnd whіѕk untіl ѕmооth. Sрrеаd оvеr сrеаm cheese layer. Set іn the freezer fоr 5 mіnutеѕ. 
7. Sрrеаd 1 ½ cup Cool whір оvеr pudding lауеr аnd top with mіnі marshmallows аnd ѕрrіnklеѕ. Place in the frіdgе for 3-4 hоurѕ untіl set. 
8. It’s simple and so good. Enjoy!

This recipe  a delicious Christmas cookie. I’d like to make it as one of the desserts for my Christmas party. I made them for the first time yesterday and my family loved them! They taste as if they came straight out of a bakery! Defiantly a keeper! My grandfather from Italy was very pleased with these delicious balls of dough.

My family has made these cookies for years only with Anise extract in both the dough and frosting. In Italian they are called Zuccarini. Recipe from Naples 3 generations. One of my favorites. These cookies are a staple in my house for every holiday and I adjust the extract accordingly. Halloween and Thanksgiving I use pumpkin extract in the cookies and vanilla in the icing, for Christmas, anise flavoring in the cookies and fresh lemon juice instead of water in the icing, and for Easter, orange or lemon extract in the cookies and fresh orange or lemon juice in the icing and tint the icing with spring pastel colors. This recipes is very good and very versatile.

Italian Christmas Cookies | Cookie Recipes Chocolate Chip, Cookie Recipes Easy, Cookie Recipes Christmas, Cookie Recipes Keto, Cookie Recipes From Scratch, Cookie Recipes Sugar, Cookie Recipes Peanut Butter, Cookie Recipes Best, Cookie Recipes Unique, Cookie Recipes Snickerdoodle, Cookie Recipes Oatmeal, Cookie Recipes Healthy, Cookie Recipes With Cake Mix, Cookie Recipes Lemon, Cookie Recipes M&m. #cookiesrecipes #italianchristmascookies #christmascookies

Ingredients

• Cookies
• 4 eggs
• 1 cup sugar
• ½ cup butter
• 2 tsp. vanilla
• 3½ cup flour
• 4 tsp.baking powder
• Icing
• 2 cup sifted confectioner’s sugar
• 2 tsp. vanilla
• 6 tsp. water

I love these! I’ve made three batches because I intend to give them as gifts, but my family keeps eating them! They’re simple (they do take some time due to chilling, cooling, and letting the glaze set, but hands-on time isn’t ridiculous for scratch-made iced cookies) and they come out gorgeous – they definitely look and taste like they’ve been purchased from a professional (I make sure to make some of the Christmas trees a little crooked once in a while, just to make it convincing that I really did make them myself!) They stay soft for DAYS, the longest any of them lasted was five days and they were still just as light and airy as the day I made them.

My only advice for people trying it out for the first time is to chill the dough a little bit before you try to roll it. My butter must have been too soft the first batch I tried, the dough kept sticking to my rolling mat no matter how much I floured it, and every time I cut a cookie and tried to lift it, it got smushed or torn in half. With my next batch, I let the dough ball chill for a bit (maybe half an hour) until it was slightly firm but still workable and I didn’t have a problem at all. (On the third batch I ended up leaving it in the refrigerator for too long, but working it with my hands a bit warmed it up enough to roll out without getting sticky again.)

Christmas Shortbread Cookies | Cookie Recipes Chocolate Chip, Cookie Recipes Easy, Cookie Recipes Christmas, Cookie Recipes Keto, Cookie Recipes From Scratch, Cookie Recipes Sugar, Cookie Recipes Peanut Butter, Cookie Recipes Best, Cookie Recipes Unique, Cookie Recipes Snickerdoodle, Cookie Recipes Oatmeal, Cookie Recipes Healthy, Cookie Recipes With Cake Mix, Cookie Recipes Lemon, Cookie Recipes M&m. #christmascookies #christmasshortbread #shorbreadcookies

Ingredients
US Customary - Metric
For the buttercream piping:

• 1 tablespoon very soft butter
• 1 cup powdered sugar
• 1 1/2-2 tablespoons half and half (or milk)
• ½ teaspoon peppermint extract
• 3-4 drops green food coloring

For the cookies:

• 8 ounces butter 2 sticks
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¼ cup cornstarch

For the mint glaze;

• 2 cups powdered sugar
• 4 tablespoons half and half (or milk) maybe more
• 1/4-1 teaspoon peppermint extract

Instructions

1. Line 2 sheet pans with parchment paper. Set aside.
2. Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 1 minute, until fluffy and well blended.
3. Add the flour and cornstarch. Stir until flour is incorporated and the dough is shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
4. On a lightly floured work surface, roll out dough to a 3/8-inch thickness. Keep work surface, dough and rolling pin lightly (not too much) dusted with flour. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
5. Place cutouts in the refrigerator for at least one hour or up to 24 hours.
6. When ready to bake, preheat oven to 350˚F. Remove cookies from refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.
7. For the mint glaze, combine powdered sugar, half and half and 1/4 teaspoon peppermint extract in a medium-size bowl. Mix until smooth. Glaze should be thick but pourable. Add a little more half and half if too thick. Taste the glaze and add more peppermint extract, if needed (see note above in post).Transfer the glaze to a shallow bowl.
8. To glaze the cookies, holding onto the edge of a cookie dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie up and out of the glaze. Allow excess glaze to drip back into the bowl. When glaze stops dripping, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Allow glaze to dry for 15-30 minutes.
9. For the buttercream piping, place butter in a medium-size bowl and stir until smooth. Add powdered sugar, 1 1/2 tablespoons half and half and mint extract and stir vigorously until smooth, adding a bit more half and half if needed to achieve a thick but smooth consistency. Add food coloring, a drop at a time, to reach desired shade of green.
10. Place buttercream in a pastry bag fitted with a small round icing tip (I used a Wilton #5 round tip). Starting at the upper edge of one cookie, pipe the Christmas trees by making lines that are increasingly larger, stopping about 1/4-inch above the lower edge of the cookie (see pictures above). Immediately sprinkle with sprinkles of choice. Set aside to dry.
11. Recipe Notes: ((1) See Café Tips above for lots of extra tips and instructions. (2) Recipe makes a dozen large (3-inch) or two dozen smaller (2-inch) cookies.
12. It’s simple and so good. Enjoy!