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 Optional: Chopped nuts and miniature semisweet chocolate chips or chocolate curls
Directions To soften, let the cookie dough stand at room temperature for five to ten minutes. Line a 13 by 9-inch baking pan with ungreased sides. Bake for 14–16 minutes @ 350° until golden brown. On a wire rack, cool.
Cream cheese and confectioners' sugar should be smoothed out in a big basin. Incorporate 3/4 cup of whipped topping. Cover with crust.
In another large dish, stir milk and pudding mixes for 2 minutes. Spread on cream cheese. Apply leftover whipped topping. If desired, add nuts and chocolate chips. Refrigerate 8 hours or overnight until hard.
Facts about Nutrition 17g fat (10g saturated fat), 29 mg cholesterol, 329 mg sodium, 47g carbohydrate (22g sugars, 1g fiber), and 4g protein are included in 1 piece.