Chocolate Chip Cookie Cheesecake Parfait

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar, light packed
  • 1/2 cup Chocolate chips, mini
  • 12 oz Cool whip
  • 1 tsp Vanilla extract

• Snacks

  • 15 Chocolate chip cookies

• Dairy

  • 1/4 cup Butter, unsalted
  • 8 oz Cream cheese

Found on shugarysweets.com

Description

Ingredients

• 15 chocolate chip cookies (I used Chips Ahoy)
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 12 oz Cool Whip, thawed, divided
• 1/2 cup mini chocolate chips, divided

Directions

• Crush chocolate chip cookies with rolling pin in a ziploc bag. In a bowl, combine melted butter with crushed cookies using a fork. Divide evenly between 4-6 bowls (cups, jars, etc) In a mixing bowl, combine cream cheese with brown sugar. Beat on high speed for about 3-4 minutes, scraping down the sides of the bowl several times. Make sure there are NO lumps. Add in vanilla extract. Fold in 8 oz of the Cool Whip and 1/4 cup mini chocolate chips using a wooden spoon. Spoon over crust in jars. Top with remaining Cool Whip and mini chocolate chips. Top with a small chocolate chip cookie (or break a whole one into fourths). Refrigerate for at least an hour, giving the cheesecake filling time to chill. ENJOY.