Ingredients
- 1 pkg refrigerated chocolate chip cookie dough 18 oz
- 1 pkg cream cheese 8 oz
- 1/3 cup sugar
- 1 pint cold half-and-half
- 1 pkg chocolate instant pudding 3.9 oz
- 1/4 cup chopped nuts
Servings:
Units:
Instructions
- Shape cookie dough into a ball in the center of a large round baking sheet or stone. Roll out dough with lightly floured rolling pin to a 12-inch circle. Bake at 350 12-15 minutes or until edge is set. (Cookie will be soft.) Do not overbake. Cool 10 minutes.
- Mix cream cheese and sugar until well blended; set aside. In another mixing bowl stir half-and-half and pudding mix for 2 minutes; let stand 5 minutes until thickened.
- Spread cream cheese mixture over cookie within a 1/2 inch of the edge. Next spread pudding mixture over cream cheese. Sprinkle with nuts. Cut into wedges and serve immediately or chill.
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