INGREDIENTS:1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough (I made my own cookie dough and it was so yummy!)
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 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
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing 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; 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. Or grate your favorite candy bar on top. Cover and refrigerate for 8 hours or overnight until firm.
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