INGREDIENTS
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one 16.5-ounce package refrigerated chocolate chip cookie dough, softened to room temp (I prefer a flat package rather than a tube because it’s easier to press into the pan)
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one 8-ounce package brick-style cream cheese, softened (I used lite)
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1 cup confectioners’ sugar
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one 8-ounce tub frozen whipped topping, thawed and divided (I used fat free)
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1.5 cups cold 2% cow’s milk
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one 3.9-ounce package instant chocolate pudding mix
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1/2 cup miniature semisweet chocolate chips (chopped candy bars, nuts, etc. may be substituted)