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.