Allow the cookie dough to cool at room temperature for five to ten minutes before you press it into the pan.

Turn oven on to 350°F and spray a 9x13 baking sheet with cooking spray.

Place the chocolate chip cookie dough in the bottom of the baking pan. It is easier to cut the cookie dough tube into 12 pieces and then place the slices in the pan. Then press the slices together to make the first layer.

Cook for between 15-17 minutes, then let cool completely.

Mix the cream cheese, powdered sugar and milk together in a bowl until well combined. Mix in 1 carton Cool Whip. Spread the Cool Whip onto the cooled and cooked cookies.

Mix the pudding mix and the half-and-half milk in a bowl. Mix for several minutes until the mixture is smooth and begins to thicken. Allow it to thicken for five minutes. Spread the cream cheese layer.

For the fourth layer, spread the Cool Whip from the second container on top. It doesn't matter how much you use. You can use as much or as little as you like. Cover the dish with saran wrap, and refrigerate for at most 8 hours before you serve it.

Sprinkle miniature chocolate chips or chopped Chips Ahoy cookies on top before serving. Slice into squares and serve.