Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for two minutes; let stand for two minutes or until soft-set. 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.
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