• Servings: 15
• 1 tube refrigerated chocolate chip cookie dough
• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. confectioners' sugar
• 1 carton (12 oz.) whipped topping, thawed & divided
• 3 c. cold milk
• 1 (3.9 oz.) pkg. instant chocolate pudding mix
• 1 (3.4 oz.) instant vanilla pudding mix

1. Let cookie dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 13x9x2-inch pan.
3. Bake at 350 degrees for 14-16 minutes; cool.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Fold in 1 3/4 cup whipped topping.
6. Spread over crust.
7. In a large bowl, whisk milk & pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
8. Spread over cream cheese layer.
9. Top with remaining whipped topping.
10. Cover & refrigerate for 8 hours or overnight.

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