1 Roll (161/2oz.) Refrigerated Chocolate Chio Cookie Dough
1 Box (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
1 (16oz.) Bowl Cool Whip
3 Cups Cold Milk
1 Pack (3.9oz.) Instant Chocolate Pudding Mix
1 Pack(3.4oz.) Instant Vanilla Pudding Mix
11/2 Cups Chopped Pecans
1 Bag Mini Choc. Chips
Let the cookie dough stand at room temp. for 10 minutes to soften. Press into a sprayed 13 x 9 cake pan. I like to use a glass one. Bake at 350 for 15 minutes or until golden brown. Do not let scorch. Cool. Make sure it is good and cool. In a large bowl beat the cream cheese and powdered sugar until it is smooth. Fold in 13/4 cups whipped topping. Spread this over the cooled crust. In a large bowl wisk milk and both pudding mixes. Let set until it is soft-set and spread over the cream cheese mixture. Top with remaining whipped topping. Sprinkle with nuts and choc. chips or curled hershey choc. candy bar. Cover and ref. for 8 hours or overnight until firm. Keep ref. Cut in bars and serve.
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