1 value sized (30oz) refrigerated chocolate chip cookie dough
8oz cream cheese (softened)
1 cup powdered sugar
16oz cool whip
1 (3.4oz) instant chocolate pudding
1 (3.4oz) instant white chocolate pudding
3 cups milk
Let the cookie dough soften. Heat oven to 350. Spread 3/4 of the cookie dough into the bottom of a lightly greased 9x13 pan. Bake for 15-18 minutes or until golden brown. Slice and bake the remaining cookie dough. Let cool then crumble and set aside. Remove from oven and let cool for 1 hour. In a medium bowl beat together the cream cheese and powdered sugar until smooth. Fold in half of the cool whip. Spread over the cookie crust. In another medium size bowl whisk together the puddings and milk. Let sit for about 2 minutes to thicken up then spread over the cream cheese layer. Top with the remaining cool whip and the cookie crumbles. Refrigerate for at least 1 hour before serving.