Ingredients

1 tube (16.5 oz) refrigerated chocolate chip cookie dough

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 carton (12 oz) frozen whipped topping, thawed

3 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

1 package (3.9 oz) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional

Directions

Preheat the oven to 350 degrees

Let cookie dough stand at room temperature for 5-10 minutes to soften

Press into an ungreased 13 x 9 inch baking dish

Bake at 350 degrees for 14-16 minutes

Cool on a wire rack

In a bowl, beat cream cheese and sugar until smooth

Fold in 1 3/4 cup whipped topping and spread on crust

In another bowl, whisk milk and pudding mixes for 2 minutes

Let pudding mixture stand for 2 minutes or until soft-set

Spread pudding mixture over cream cheese layer

Top with remaining whipped topping

Sprinkle with nuts and chocolate curls, if desired

Cover and refrigerate for 8 hours or overnight