For this dessert, I start with my basic chocolate chip cookie recipe. (You could use refrigerated cookie dough if you don't have time to make homemade cookie dough.) I have also done this recipe with peanut butter cookie dough.
Cream two sticks of butter with 3/4 cup of white sugar and 3/4 cup of brown sugar.
Add two eggs and one teaspoon of vanilla. Make sure you let this whip together for a couple of minutes.
In a separate bowl, sift together 2 1/3 cups of flour, one teaspoon of baking soda, and 1/2 teaspoon of salt.
Gradually add the flour mixture to the butter/sugar mixture. Make sure the flour is incorporated fully after every addition. (It usually takes 5 additions before all the flour is added.)
Grease and flour a 9x13" pan. Spray your hands with cooking spray and spread about 3/4 of the dough into the pan (or enough to place a thin layer of dough across the entire pan). Refrigerate the remaining dough.
Bake the cookie at 375 degrees for 10-12 minutes, or until golden brown. (Don't overbake. It will brown and set more when out of the oven.)
Place on a cooling rack until completely cooled.
Meanwhile, whip together one 8 oz package of cream cheese and 1 1/4 cups of powdered sugar.
Fold in about 3/4 of a cup of cool whip.
When cookie is cooled, layer the cream cheese mixture on the cookie.
Pour two small packages of instant pudding into a bowl. (Most of the time I use one vanilla and one chocolate, but feel free to use any flavors of pudding. This time I used one package of vanilla, 3/4 of a package of Oreo pudding, and 1/4 of a package of chocolate.) Add 3 cups of milk to the pudding mixes. Whip together for about 2 minutes. It will become pretty thick.
Top with cool whip. To decorate it a little more, I shave a little chocolate on top.
Don't forget you still have enough remaining cookie dough for about 20 cookies. Grease and flour a baking sheet. Scoop teaspoons of dough on the baking sheet and bake at 375 for about 8 minutes.