Use the shape cookie recipe halved for the base! Put into a 9x13 pan at 350F and bake till starting to turn golden. Cool.
Mix an 8 oz package of cream cheese with 1 c icing sugar, and spread on the cooled cookie base.
Next, spread 1/2 a large tub of cool whip over cream cheese mixture.
Mix 1 package of chocolate instant pudding with 1 package of vanilla instant pudding and add 3 cups of milk. Wisk till starting to thicken. Pour over cool whip.
Let set a little and then top with remaining cool whip. Top with sliced almonds or coconut. Yummy! Store in the refridgerator.
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