This Cookie Dough Lush is rich layer after rich layer, making for the most decadent amazing no bake dessert ever.
If you are looking for a decadent dessert that is absolutely perfect to celebrate just about anything, look no further. The classic lush dessert is an amazing no bake recipe that is made with whipped cream and pudding and can be put together a dozen different ways.
In this Cookie Dough Lush recipe we are drawing on my insane love for cookie dough to make a layered dessert worthy of any celebration.
How to Make Cookie Dough Lush
For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the crust. Mix together crushed Oreos and melted butter and press it into the base of a square baking dish.
- Make the cream cheese layer. Beat together cream cheese, stabilized whipped cream, and then stir in mini chocolate chips. Spread it over the crust level.
- Make the cookie dough layer. Beat together butter and brown sugar. Beat in vanilla extract and then beat in flour, salt, and milk. Stir in mini chocolate chips and spread this layer over the cream cheese layer.
- Make chocolate pudding. Mix instant chocolate pudding with 1 1/2 cups milk and let it set before spreading it over the cookie dough layer.
- Top with more stabilized whipped cream and chocolate chips.
Baking Flour
As noted in the recipe card, the flour for this recipe needs to be baked. There is a small risk of e coil if you consume raw flour. To get around this, spread the flour on a rimmed baking sheet and bake at 350 degrees for five minutes.
Using Stabilized Whipped Cream
This recipe calls for “whipped topping.” The key to this is that you need to use an ingredient that will be stable. Whipped cream itself won’t work in this recipe. It won’t hold up to sitting out of the refrigerator long, and will wilt. Stabilized whipped cream is a great solution and we have a homemade recipe for it. Otherwise, you can pick up an 8 ounce container of Cool Whip.
Stabilized Whipped Cream
Storing and Freezing
Leftovers of this lush recipe should be stored in the refrigerator for up to four days. Be sure to cover it when refrigerating. This lush also freezes very well. If you wrap the container it is stored in well, it will last in the freezer for up to three months.
Other No Bake Desserts
Cookie Dough Lush
Ingredients
Crust Layer
- 20 Oreos crushed (about 8 ounces)
- 3 tablespoons butter melted
Filling
- 8 ounces cream cheese room temperature
- 4 ounces whipped topping (Cool Whip or Stabilized Whipped Cream)
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Cookie Dough Layer
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all purpose flour (read my note in the post about toasting flour)
- 1 tablespoon milk
- 1/2 cup mini chocolate chips
Pudding Layer
- 3.5 oz box of instant chocolate pudding
- 1 1/2 cups milk I used skim
Topping
- 4 ounces whipped topping (Cool Whip or Stabilized Whipped Cream)
- 1/4 cup mini chocolate chips
Instructions
- Lightly spray a 9 by 9 baking dish with cooking spray (see note). Mix together the Oreos and the melted butter and press into the bottom of the pan.
- Beat together the 8 ounces cream cheese, the 4 ounces whipped topping, and the 1 teaspoon vanilla extract. Stir in 1/2 cup of mini chocolate chips. Spread over the Oreo layer.
- Beat together the 1/2 cup butter, and 3/4 cup brown sugar until light and fluffy. Beat in the vanilla extract, the salt, 3/4 cup all purpose flour, and 1 tablespoon milk. Stir in the 1/2 cup mini chocolate chips. Gently spread over the cream cheese layer.
- Mix together the pudding mix and the 1 1/2 cups milk. Let sit for a few minutes before gently spreading over the cookie dough layer.
- Finally, top with 4 ounces whipped topping and then the remaining 1/4 cup mini chocolate chips. Leftovers can be stored in the refrigerator for up to four days.
Notes
Miss Moe says
I have pink Lemonade cookie dough.. could you tell me what I could do to substitute this for lemonade flavor instead?
I’m confused what part of the recipe you want to substitute.
Neva Moss says
To the lady who wants to substitute pink lemonade cookie dough, what I would do is use it as the crust, then for the filling substitute a filling mix of the following
a 12oz can of frozen lemonade,
a can of sweetened condensed milk, and a small tub of cool whip…
( for color and flavor fold in a cup of frozen blueberries into the lemonade mixture before freezing…)
Then top it with whipped topping and freeze till firm…
They’d be great that way!
Site! Valentine says
Ho Lisa…do you think gluten free flour would work in this recipe? I have a son that has gluten issues and this dessert has all his favorite foods. I get gluten free oreos at Walmart.
Thank you. I LOVE this site!
I do! I think that will be fine in this!
Marissa Orsini says
I didn’t have a 9x 9 or 8×8 pan so I doubled just about everything in the recipe and used a 13×9 glass pan and it turned out perfect!
I’m so glad to hear that!
SuiteT says
How would I make this recipe for “Cookie Dough Lush”; gluten free and vegetarian. Also can I substitute. Fat free cream cheese, fat free whipped topping, and a brown sugar substitute like ‘Swerve’ ? Have to please a lot of people in our Family Christmas. Thank you, SuiteT
Hi! I totally appreciate wanting to make something that works for everyone. Full disclosure, I haven’t tried any of the substitutes you are asking about. You would need to use gluten free Oreos in the crust and a vegan butter (I feel confident that layer would be fine with those substitutes). For the filling you would need a vegan cream cheese (low fat would be fine), and a vegan whipped topping (I have no experience with that and can’t speak to how it would work), plus vegan chocolate chips. The cookie dough layer would be vegan butter, swerve should work fine for the brown sugar, a gluten free flour will work, and you will need a vegan milk (I feel good about this layer). I really don’t have great recommendations for a vegan/low sugar pudding layer. And then the topping would need more vegan whipped topping and chocolate chips.
I’m sorry! This probably isn’t the answer you want to get. This is a tricky dessert to make all those swaps. You might have better luck with a Keto blogger like Wholesome Yum because then you will just need to do the vegan swaps.
Karen Hughes says
Delicious dessert that isn’t overly sweet. Big hit! It does need a full recipe of the stabilized whipped cream for the topping. 4oz is not enough.
I’m so glad you liked it!
Erica M says
Sounds amazing! I am in the process of making it now!
After putting it all together can you place it in the freezer until ready and rest it like an icebox cake?
I haven’t done that but I have no reason to think it wouldn’t work.
Robin says
Can I substitute the cream cheese or make this dessert without cream cheese?
I’d really need to test it with a substitute to make a suggestion because it’s such a key ingredient here.
Michelle Jessick says
I’m little confused.after putting all together does this go in the frig? Also I was interested in the info for toasting the flour-why? I’m interested in knowing. I have found lately that flour is not measuring up like usual.ex.cookies I’ve made for years I usually use 3cups flour.but lately I can only use 2cups of flour,any more dough be like sand..help for hints in why this is happening.made a cake-should have had3layers but only enough mix for 2.
Hi Michelle! It doesn’t need to go into the refrigerator before serving, but should be stored there. The baking of the flour is to ensure that it doesn’t contain e coli, which can be found in raw flour. As for your other question about flour, I’m not quite sure what’s happening there. That hasn’t been my experience.
Lauren Bolger says
Can I make this the night before? Thanks!!
Yup!