1 pkg (8oz) cream cheese, softened
1 cup cofectioners' sugar
1 carton (12oz) frozen whipped topping, thawed, divided
3 cups cold milk
1 pkg (3.9oz) instant chocolate pudding mix
1 pkg (3.4oz) instant vanilla pudding mix
Chopped nuts and chocoate curls (optional)
*Let cookie doegh stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9x2in pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
*In a lg mixing bowl, beat cream cheese and confectioners' sugar until smoot. Fold in 1-3/4 cups whipped topping. Spread over crust.
* In a lg bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese later. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls (mini chocolate chips :) if desired.
* Cover and refrigerate for 8 hours or overnight until firm.
