Chips Ahoy Milk & Cookies Lasagna
Ingredients
2 packages chocolate chip cookies (about 13 oz each, like Chips Ahoy!)
1 box vanilla instant pudding mix (3.4 oz, such as Jell-O)
1 ½ cups cold milk
1 cup heavy whipping cream (or 1 tub whipped topping)
½ cup powdered sugar
1 tsp vanilla extract
½ cup mini chocolate chips (optional, for extra crunch)
Extra cookies for topping (crushed)
Instructions
1. Make the pudding
In a bowl, whisk together the vanilla pudding mix and cold milk.
Mix for about 2 minutes until it thickens.
Place in the fridge to set for 5–10 minutes.
2. Prepare the whipped cream
In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
(Skip this step if using pre-made whipped topping.)
3. Build the layers
In a baking dish (9×9 or similar), arrange a layer of cookies on the bottom.
Spread half of the pudding mixture over the cookies.
Add a layer of whipped cream.
Repeat: cookies → pudding → whipped cream.
4. Add toppings
Sprinkle crushed cookies and mini chocolate chips on top.
5. Chill
Refrigerate for at least 4 hours (overnight is best).
This helps the cookies soften into a cake-like texture.
Serving Tips
Serve cold for the best texture.
Cut like lasagna into squares.
Drizzle with chocolate syrup if you want extra indulgence
Optional Variations
Add a layer of cream cheese mixture for a cheesecake twist
Use chocolate pudding instead of vanilla
Mix in crushed cookies into the cream layer for extra crunch
