Prep. Preheat the oven to 350°F and grease a 9X13-inch baking dish liberally with butter.

Bake the cookie base. Press the cookie dough into the bottom of the baking pan, doing your best to create an even layer that extends all the way to the edges and corners of the pan. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.

Cool. Allow the cookie base to cool in the pan while you assemble the other components of the layered dessert.

Make the cheesecake layer. In a large mixing bowl, beat the cream cheese until smooth and fluffy. Mix in the powdered sugar. Fold in 8 ounces of Cool Whip. Set aside.

Make the pudding layer. In a separate mixing bowl, whisk together the instant puddings, half and half, and milk until smooth and thickened.

Assemble. Once the cookie base has cooled, spread the cheesecake layer evenly over the top. Spread the pudding layer over the top of the cheesecake layer. Spread 8 ounces of Cool Whip over the pudding layer.

Chill. Cover the baking dish with plastic wrap and chill for 6 hours.

Finish it off. Remove the dessert from the fridge, uncover it, and sprinkle the top with Chips Ahoy.