Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided3 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix1 package (3.4 ounces) instant vanilla pudding mixOptional: Chopped nuts and miniature semisweet chocolate chips or chocolate curls
Preparation
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and miniature semisweet chocolate chips if desired.
Cover and refrigerate until firm, 8 hours or overnight.
