Chocolate Chip Cookie Delight

I made this dessert last weekend and it was a big hit!  If you love things that are chocolaty, and creamy and delicious you should give this a try!  The recipe says to refrigerate it for 8 hours or overnight.  I didn't have the patience for that so mine only refrigerated for about four hours before I dug into it and it was pretty darn good.  I noticed the next day though that the cookie on the bottom was quite a bit softer.  So if you like a softer cookie you may want to refrigerate it over night.

Chocolate Chip Cookie Delight

via Dainty Chef via Taste of Home

What you'll need:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional
What you'll do:
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. 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 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for 8 hours or overnight until firm