Categories: Dessert

Ingredients

• •1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• •1 package (8 ounces) cream cheese, softened
• •1 cup confectioners' sugar
• •1 carton (12 ounces) frozen whipped topping, thawed, divided
• •3 cups cold 2% milk
• •1 package (3.9 ounces) instant chocolate pudding mix
• •1 package (3.4 ounces) instant vanilla pudding mix
• •Chopped nuts and chocolate curls, optional

Directions

1. •Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. × 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

2. • In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
3. • In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
4. • Cover and refrigerate for 8 hours or overnight until firm.

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