Cookie Lasagna Dessert

Ingredients

34-36 ounces package large soft-batch bakery-style chocolate chip cookies
8 ounces block of cream cheese softened to room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
16 ounces whipped topping thawed
2 tablespoons mini chocolate chips

Directions

Chop or crumble 2-3 of the cookies. Place in a small bowl and reserve for garnish. This should yield approximately ¾ cup cookie crumbles. Set aside.

Place a single layer of the soft batch of chocolate chip cookies into the bottom of a 9×13 baking dish. You may need to break some cookies into pieces to fit and fill any gaps between the full-sized cookies.

In a large mixing bowl, beat together on medium-high speed with a handheld mixer, the softened cream cheese, powdered sugar, and vanilla extract for 1-2 minutes or until light, fluffy, and no lumps remain.

Gently fold the thawed whipped topping into the cream cheese mixture just until fully combined (do not stir or over mix). Spread half this mixture over the first layer of chocolate chip cookies into an even layer. An offset spatula works great for this.

Add a second layer of chocolate chip cookies, breaking some of the cookies into smaller pieces to fill any gaps between the whole cookies.
Add the remaining cream cheese mixture to the chocolate chip cookie lasagna and spread it out into an even layer. Top with the reserved crumbled cookies and the mini chocolate chips.

Cover the chocolate chip lasagna with a piece of plastic wrap and refrigerate for 4 hours or up to overnight before slicing and serving.