PC Says: This decadent dessert pizza has been a Kitchen Show favorite for years. However, I don't ever remember having it at a show but tonight I think we will be having it again.
1 18 oz package refrigerated chocolate chip cookie dough
1 8 oz package cream cheese, softened
1/3 cup sugar
1 pint (2 cups) cold half and half
1 3.9 oz Chocolate Instant pudding and pie filling
1/4 cup chopped nuts
1. Preheat oven to 350. Shape cookie dough into a ball in center of large round stone. using lightly floured roller, roll out dough to 12" circle, about 1/4" thick. Bake 12-15 minutes or until edge is set. Cookie will be soft. Do not overbake. Cool 10 minutes. Carefully loosen cookie from stone; cool completely on stone.
2. In small bowl, mix cream cheese and sugar until well blended; set aside. Pour half and half into bowl; add pudding mix and whisk 2 minutes using whisk. Let stand 5 minutes until thickened.
3. Spread cream cheese mixture over thoroughly cooled cookie to within 1/2" of edge. Spread pudding over cream cheese. Sprinkle with nuts.
Cut into wedges. Serve immediately or refrigerate.
Yield: 16 servings.
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