1/2 batch chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.9 ounces) instant vanilla pudding mix
      

-Press cookie dough into an ungreased 13x9x2 baking pan. Bake at 350 for 14-16 mins or until golden brown.
-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, whish milk and pudding mixes for 2 minutes; let stand 2 minutes or until semi-set. Spread
 over cream cheese layer. Top with remaining whipped topping.
-Cover and refrigerate for 8 hours or overnight.

Yield: 15 servings

S & D May/Jun 2008 p. 41