Ingredients

1 package (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 pint (2 cups) cold half-and-half
1 package (3.9 ounces) chocolate instant pudding and pie filling
1/4 cup chopped nuts

Directions

Preheat oven to 350°F. Shape cookie dough into a ball in center of Large Round Stone with Handles. Using lightly floured Baker's Roller®, roll out dough to 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edge is set. (Cookie will be soft. Do not overbake.) Cool 10 minutes. Carefully loosen cookie from Baking Stone using Bread Knife; cool completely on Baking Stone.
In Small Batter Bowl, mix cream cheese and sugar until well blended; set aside. Pour half-and-half into Classic Batter Bowl; add pudding mix and whisk 2 minutes using Stainless Whisk.
Spread cream cheese mixture over thoroughly cooled cookie to within 1/2 inch of edge using Large Spreader. Spread pudding over cream cheese. Sprinkle with nuts. Cut into wedges using Slice 'N Serve®. Serve immediately or refrigerate.

Yield:

16 servings

Nutrients per serving:

Calories 290, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 31 g, Protein 3 g, Sodium 260 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 3 fat (2 carb, 3 fat)

Cook's Tips:

To garnish dessert, microwave 2 squares (1 ounce each) semi-sweet chocolate for baking with 2 teaspoons vegetable oil on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Place chocolate mixture in small, resealable plastic bag. Cut small tip from corner. Drizzle chocolate over plate. Add drops of chocolate to edge of plate, if desired. Place wedge of dessert over chocolate drizzle.