Chocolate Chip Sensation

1 refrigerated chocolate chip cookie dough (16 oz)
1 package of cream cheese (8 oz), softened
1/3 cup sugar (granulated or powdered)
1 pint Half & Half
1 small box instant chocolate pudding
¼ cup nuts or Score candy bar for topping

Preheat oven to 350*. Lightly flour Large Round Stone. Let cookie dough set to room temperature to soften (about 10 minutes). Roll dough into a circle on Large Round Stone using floured Baker’s Roll stopping about 1 inch from edge. Bake about 10-15 minutes, or until golden brown. Let cool for 10 minutes. Run a large knife under cookie to loosen from stone. Cool completely. In Batter Bowl, mix together pudding and half & half using Stainless Steel Whisk. Cover and refrigerate for about 5 minutes. In another bowl, mix together sugar and cream cheese with Small Mix n Scraper. Spread cream cheese mixture onto cookie. Spread half & half mixture on top of cream cheese mixture. Chop nuts or candy bar with Food Chopper, sprinkle on top of cookie. Slice with Pizza Cutter. Serve with Mini-Serving Spatula.