*This recipe takes a minimum of 8 hours to set up
Ingredients:
- 1 tube (16.5 oz) refrigerated sugar OR chocolate chip cookie dough
- 1 pkg (8 oz) cream cheese – softened to room temperature
- 1 C powdered sugar
- 1 carton (12 oz) cool whip – divided
- 3 C cold milk (2% or whole vitamin D) – keep milk cold until ready to use
- 2 small packages (3.4 oz each) INSTANT pudding mix – *you choose the flavors*
Directions:
- Preheat oven to 350 degrees
- Let cookie dough stand at room temperature for 10 minutes to soften
- Press into ungreased 13″ x 9″ pan
- Bake at 350 for 15 minutes, or until golden brown
- Cool on a wire rack
- In a large bowl, beat cream cheese and powdered sugar until smooth
- Fold in 1-3/4 C cool whip
- Spread over semi-cooled crust
- In another large bowl, whisk COLD milk and pudding mixes for 2 minutes
- Spread over cream cheese layer
- Top with remaining cool whip
- Cover and refrigerate for 8 hours or overnight until firm
Notes:
- I use Sugar Cookie Dough and for the pudding flavors, I use 1 Cream Cheese and 1 Caramel, but really any combination (or 2 of the same) is fine – get creative!