1 small package instant chocolate pudding (3.9 oz)
1½ cups cold whole milk
1 small container whipped topping
chocolate sprinkles if desired
Instructions
Preheat oven to 350°
Roll Cookie dough, about ¼ inch thick on a 15" round stone or a large baking sheet. Keep the dough 1½ inches from the edge so the cookie has room to expand.
Bake 15 minutes, checking after 13 minutes. Don't over bake :)
While the cookie is baking combine cream cheese and sugar and mix to a smooth consistency.
Set aside.
Pour instant pudding mix in the bottom of a bowl and, while stirring with a wire whisk, add 1½ cups cold milk.
Whisk ingredients for about 2 minutes until the pudding is smooth and glossy.
Refrigerate.
When the cookie is done remove it from the oven, leaving it on the baking dish/stone, set it on a wire rack to cool.
When the cookie is cool spread with cream cheese mixture.
Pre-cut the cookie into desired sizes.
Spread with pudding mixture.
Fill a decorating bag with whipped topping (Cool Whip style) and decorate the top of your giant cookie.
Sprinkle with chocolate sprinkles if desired.
When serving just loosen a couple of the pre-cut slices and people will get the idea that the dessert is already cut.
Enjoy this fun and unique dessert.
Recipe by Sweet Suppertime at https://www.sweetsuppertime.com/?p=883