Chocolate Caramel Cookie Dessert Cups

There are some desserts that look like they took all afternoon to make, but the truth is they come together in about twenty minutes. Those are my favorite kind.

I love desserts that don’t require turning on the oven, especially this time of year. When it’s hot outside, the last thing I want is a kitchen that’s ten degrees warmer because I’ve been baking. I’d much rather stir together a few simple ingredients, layer everything into pretty glasses, and let the refrigerator do the rest of the work.

These little dessert cups are exactly that kind of recipe.

They’re rich without being heavy, creamy with just enough crunch, and every spoonful has a little bit of everything. You get smooth chocolate pudding, fluffy cheesecake filling, crushed chocolate cookies, gooey caramel, and chunks of milk chocolate all in one bite. It’s the sort of dessert that makes people think you picked it up from a bakery.

The best part is that you can make them hours before anyone arrives. In fact, I think they’re even better after they’ve had a little time in the refrigerator because all the layers settle together.

I also love serving desserts in individual glasses. There’s just something about them that feels a little more special. Whether you’re having friends over, taking dessert to a family gathering, or simply want something sweet waiting in the refrigerator after supper, these are perfect.

If you’re anything like me, you’ll probably sneak one before dinner “just to make sure they turned out.”

I won’t judge.

Chocolate Caramel Cookie Dessert Cups

Prep Time: 20 minutes

Chill Time: 2 hours

Servings: 6 to 8

Ingredients

Chocolate Layer

• 1 (3.9-ounce) package instant chocolate pudding
• 2 cups cold milk

Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping

Crunch Layer

• 18 chocolate sandwich cookies, crushed

Toppings

• 1/2 cup caramel sauce
• 2 milk chocolate candy bars, chopped into bite-sized pieces
• Extra crushed chocolate cookies
• Chocolate syrup (optional)

Instructions

Prepare the chocolate pudding according to the package directions. Refrigerate while preparing the remaining layers.

In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla, mixing until creamy. Fold in the whipped topping until light and fluffy.

Place the crushed cookies into a separate bowl.

Now it’s time to assemble.

Spoon a layer of chocolate pudding into the bottom of each serving glass.

Add a drizzle of caramel sauce.

Top with a generous spoonful of the cheesecake mixture.

Sprinkle on a layer of crushed cookies.

Repeat the layers if your glasses are large enough.

Finish each dessert with more crushed cookies, another drizzle of caramel, and several chunks of milk chocolate.

Refrigerate for at least two hours before serving.

Rita’s Kitchen Notes

• Swap the chocolate pudding for caramel pudding if you really love caramel.
• Crushed brownies make a delicious substitute for the cookie layer.
• Mini peanut butter cups are wonderful on top instead of chocolate bars.
• Salted caramel sauce adds an extra layer of flavor.
• Make these the night before if you’re entertaining. They’ll be ready whenever you are.

Desserts don’t always have to be complicated to feel special. Sometimes all it takes is a few simple ingredients, a pretty glass, and a little time in the refrigerator. Those are usually the recipes that disappear first at my house.