16 ounces chocolate chip cookie dough, refrigerated ▢8 ounces cream cheese, softened ▢1 cup powdered sugar ▢16 ounces cool whip ▢3 cups milk ▢1 (3.4-ounce) box Instant chocolate pudding ▢1 (3.4-ounce) box Instant white chocolate pudding ▢mini chocolate chips for topping
Soften cookie dough on the counter (Room temperature dough spreads easier). Preheat oven to 350°F.
When the dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown. In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of a tub of Cool Whip.
Once your cookie base is completely cooled, spread on cream cheese mixture. In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups cold milk.
Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer. Refrigerate until ready to serve (or for at least 30 minutes).
Right before serving, spread remaining Cool Whip on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.