16 oz chocolate chip cookie dough
8 oz cream cheese, softened
1/3 cup sugar
1 pint half and half
1 package instant chocolate pudding (3.9 oz)
1/4 cup nuts, chopped
Preheat oven to 375. Roll cokie dough into a ball and flatten. Dip dough and pizza roller in flour and roll cookie out into a 13-inch circle on 15-inch Baking Stone. Bake cookie for 12-15 minutes or until browned. Let cool 10 minutes. Fun serrated Bread Knife or spatula under crust to loosen from stone. Cool completely. Combine cream cheese and sugar; set aside.
In Batter Bowl combine half and half and instant pudding with the 10-inch whisk. Let set until firm, about 5 minutes. Spread cream chees mixture on thoroughly cooled cookie base. Layer pudding mixture over cream chees layer. Chop nuts with the food chopper and sprinkle over cookie. Chill until served. Cut with Pizza Cutter.