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Ingredients
1 tube (16.5 oz) refrigerated chocolate chip cookie dough
1 bar (8 oz) cream cheese, softened
1 cup powdered sugar
2 cartons (8 oz each) Cool Whip divided
3 cups half and half milk
1 small box (3.4 oz) chocolate instant pudding mix
1 small box (3.4 oz) vanilla instant pudding mix
miniature chocolate chips or chopped Chips Ahoy cookies optional for garnish
Instructions
Let the tube of cookie dough stand at room temperature for 5-10 minutes to soften so it’s easier to press into pan.
Heat oven to 350° F. degrees.
Lightly spray a 9×13 baking pan with cooking spray.
Press chocolate chip cookie dough into the bottom of the baking dish. It’s easier if you cut the tube of cookie dough into 12 slices and then lay the slices in the pan, and then press them together to form the 1st layer.
Cook for 15-17 minutes and let cool completely.
In a mixing bowl beat together the cream cheese and powdered sugar until blended. Add in 1 carton of Cool Whip and mix together until blended. Spread onto the cooked and cooled cookie layer.
In a mixing bowl, add both pudding mixes and the half and half milk. Whisk together for several minutes until combined and starts to thicken. Let it sit for 5 minutes until it’s very thick. Spread over the cream cheese layer.
Spread the other container of Cool Whip on top for the 4th layer. You don’t have to use all of it. Use however much you want.
Cover with saran wrap and let refrigerate for at least 8 hours before serving.
Before serving, sprinkle the top with miniature chocolate chips or chopped Chips Ahoy cookies.
Cut into squares and serve.