READY IN: 35mins

INGREDIENTS

  • 16 12 ouncesrefrigerated chocolate chip cookie dough
  • 8ouncescream cheese, softened
  • 1cupconfectioners’ sugar
  • 12ouncesfrozen whipped topping, thawed, divided
  • 3cups cold 2% low-fat milk
  • 4 ouncesinstant chocolate pudding mix
  • 3 12 ouncesvanilla instant pudding mix
  • Optional for topping
  • chopped nuts, chocolate curls, and miniature semisweet chocolate chips
  • NUTRITION INFO

    Serving Size: 1 (148) g

    Servings Per Recipe:15

    Calories: 370.4

    Calories from Fat 166 g 45 %

    Total Fat 18.5 g 28 %

    Saturated Fat 10.7 g 53 %

    Cholesterol 28.1 mg 9 %

    Sodium 340.4 mg 14 %

    Total Carbohydrate47.8 g 15 %

    Dietary Fiber 0.7 g 2 %

    Sugars 27 g 108 %

    Protein 4.3 g 8 %

    DIRECTIONS

  • Let cookie dough stand at room temperature for 5 to 10 minutes to soften.
  • Press into an ungreased 9×13 inch baking pan.Bake at 350 until golden brown, 14 to 16 minutes.Cool on a wire rack.
  • In a large bowl, beat cream cheese and confectioners’ sugar until smooth.Fold in 1 3/4 cups whipping 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 until firm, 8 hours or overnight.
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