• Prep : Heat the oven to 350℉. Grease a 9x13 baking pan with butter, shortening, or nonstick cooking spray. You can also line it with parchment paper or foil. If using foil, spray the foil light with cooking spray.

  ^{* Tip : If using parchment paper, spray the pan first with cooking spray and then lay the parchment paper inside it. The spray helps the paper adhere and stay in place.}

Chocolate Chip Cookie Dough Crust

• Cut the cookie dough log into 1/4-inch thick slices. Lay the slices in the bottom of the baking pan. Use your clean fingers/hands to press them together to form an even crust layer in the pan.
  1 tube (30 oz) refrigerated chocolate chip cookie dough
• Bake for 20-25 minutes or until the top is browned and the edges are browned and start to pull away from the sides of the pan.
• Remove the pan from the oven and allow it to cool completely on a cooling rack.

Cookie Dough Cheesecake Layer

• In a large mixing bowl, using an electric hand mixer, beat the cream cheese, brown sugar, sugar, vanilla extract, and salt until smooth and no lumps remain in the batter.
  2 bars (8 oz each) cream cheese, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon sea salt or kosher salt
• Add in the Cool Whip and continue beating on low speed until combined.
  8 ounces Cool Whip
• Stir in the mini chocolate chips with a spatula or wooden mixing spoon until combined. Set the bowl aside.
  3/4 cup mini chocolate chips

Chocolate Pudding Layer

• Whisk together the instant chocolate pudding and half and half in a mixing bowl and whisk until it's combined and starts to thicken. Set the bowl aside and let it thicken even more for about 3-4 minutes.
  1 box (5.9 oz) instant chocolate pudding mix, 3 cups half and half

Assemble The Lush Dessert

• Make sure the cookie crust is completely cooled before proceeding.
• Spread the cookie dough cheesecake layer over top the cookie crust in an even layer, making sure to spread it up to the sides of the pan to create a tight and even layer.
• Spoon the chocolate pudding over top the cheesecake layer and spread it out into an even layer.
• Spread the Cool Whip over top for the final layer.
  8 ounces Cool Whip
• Cover the pan with plastic wrap or a lid and refrigerate for 6-8 hours or up to overnight.

Garnish & Serve

• Garnish the top with mini chocolate chips and chopped store-bought chocolate chip cookies.
  1/4 cup mini chocolate chips, 1/4 cup chopped chocolate chip cookies
• Cut into slices and enjoy!