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Chocolate Chip Sensation

1 package (16 oz.) refrigerated chocolate chip cookie            dough

1 package (8 oz.) cream cheese, softened

3/4 C. sugar

1 pint Half and Half

1 pkg. (3.9 oz.) instant chocolate pudding

1/2 C. pecans, chopped

 

Preheat oven to 375 degrees.  Gather cookie dough into a ball and flatten.  Dip dough and pizza roller in flour and roll cookie out into a 13-inch circle on a 15-inch baking stone*.  Bake cookie for 12-15 minutes or until browned.  Let cool 10 minutes and loosen from pan. Cool completely.  Combine cream cheese and sugar;  set aside.  In bowl combine Half and Half and instant pudding with a whisk.  Let set until firm, about 5 minutes.  Spread cream cheese mixture on thoroughly cooled cookie base.  Layer pudding mixture over cream cheese  layer.  Chop pecans and sprinkle over cookie.  Chill until served.  Cut with pizza cutter.      *A 15-inch pizza pan may be used instead of baking stone.  Lightly spray pan with Pam.

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