Ingredients
1 tube (16.5 oz) refrigerated chocolate chip cookie dough
8 oz cream cheese, softened
1 cup confectioners sugar
12 oz Cool Whip, divided
3 cups cold milk
3.9 oz instant chocolate pudding mix
3.4 oz instant vanilla pudding mix
Chopped nuts, chocolate curls (optional)
Preparation
Let cookie dough stand at room temperature 5-10 minutes to soften. Press into ungreased 13x9 baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on wire rack.
In large bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 3/4 cups Cool Whip. Spread over crust.
In 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 Cool Whip. Sprinkle with nuts & chocolate curls, if desired.
Cover and refrigerate 8 hours or overnight until firm.
