Cookie-Pudding-Whipped Cream Cake

2 pkg. (18 oz. each) refrigerated chocolate chip cookie dough, divided
3 C. cold milk
2 pkg. (3.8 oz. each) instant chocolate pudding mix
2 containers (8 oz. each) frozen whipped topping, thawed
Mini-chocolate chips, optional

Shape 8 level tablespoons of dough into 8 balls. Place 2" apart on ungreased baking sheet; flatten slightly. Bake at 350° for 6-8 minutes or until golden. Cool 5 minutes, remove to rack to cool completely. Wrap & reserve.

Coat a 9" springform pan AND two 9" round cake pans with cooking spray. Divide remaining cookie dough into thirds. Press one third into the bottom of each pan. Bake at 350° for 8-12 minutes or until golden. Cool in pans 15 minutes, remove to rack to cool completely.

Meanwhile, stir milk into pudding mixes until smooth. Cover with plastic wrap; refrigerate until ready to use.

To assemble:
Return same cookie to springform pan; spread with half the pudding. Top pudding with 1-1/2 C. whipped topping, spreading evenly. Top with another cookie; spread with remaining pudding, then 1-1/2 C. whipped topping. Top with remaining cookie. Cover with plastic wrap, refrigerate for at least 8 hours or overnight.

Remove sides from pan; transfer cake from pan bottom to serving plate. Reserve 1 C. whipped topping; spread remaining over top & sides of cake. Pipe rosettes with reserved topping or spoon dollops on top of cake. Garnish with baked cookies & mini chips, if desired. 

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