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 Chopped nuts and chocolate curls, optional Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large 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. Spread 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 until firm. Yield: 15 servings.