• Remove the tube of refrigerated cookie dough from the fridge and allow it to sit at room temperature for 10 minutes.
• Heat the oven to 350°F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.

Make The Cookie Layer

• Cut the cookie dough into 12 slices and lay the slices into the bottom of the prepared pan in even rows. Press and smoosh the cookie dough together to form an even layer for the crust.
  1 tube (16.5 oz) refrigerated chocolate chip cookie dough
• Cook for 15-17 minutes. Remove from the oven and allow it to cool completely before proceeding with the recipe. About 1 hour.

Make The Whipped Cream Cheese Layer

• In a mixing bowl using an electric hand mixer, beat together the cream cheese and powdered sugar until smooth and combined well.
  1 bar (8 oz) cream cheese, 1 cup powdered sugar
• Add in the Cool Whip and beat on low speed just until thoroughly combined.
  8 ounces Cool Whip
• Spread the whipped cream cheese mixture in an even layer over top the cooled cookie base.

Make The Pudding Layer

• In a separate mixing bowl, add the chocolate and vanilla instant pudding mixes and the half and half. Stir with a wire whisk for 1-2 minutes until mixed well, pudding is dissolved, and it starts to thicken. Let the pudding sit for 5 minutes.
  3 cups half and half, 1 box (3.4 oz) chocolate instant pudding mix, 1 box (3.4 oz) vanilla instant pudding mix
• Spread the pudding in an even layer over top the whipped cream cheese layer.

Whipped Cream Layer

• Spread the remaining Cool Whip over top for the final layer. You don't have to use all of it, I use about 3/4 the container.
  8 ounces Cool Whip

Chill Time & Garnish

• Cover the pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving, or overnight is preferred.
• Right before serving, add some miniature chocolate chips or chopped chocolate chip cookies (like Chips Ahoy) over top. Cut into squares and serve chilled. Enjoy!
  miniature chocolate chips or chopped Chips Ahoy cookies