This simple pudding recipe is an awesome weekend dessert!

Chocolate Chip Cookie Delight

Ingredients

1 — 16-1/2 oz. tube refrigerated chocolate chip cookie dough
1 — 8 oz. package cream cheese, softened
1 cup confectioners’ sugar
1 — 12 oz. carton frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 — 3.9 oz. package instant chocolate pudding mix
1 — 3.4 oz. package instant vanilla pudding mix
Chopped nuts, chocolate curls, and miniature semisweet chocolate chips

Directions

~Let cookie dough stand at room temperature for five to 10 minutes to soften. Press into an ungreased 13×9-inch baking pan. Bake at 350° until golden brown, 14 to 16 minutes. Cool on a wire rack.

~In a large bowl, beat cream cheese and confectioners’ 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. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls. Cover and refrigerate until firm, about 8 hours.