- 1 roll Pillsbury™ refrigerated Chocolatey Chip Cookie dough
- 1/2 cup (125 mL) hot fudge topping
- 1 1/2 tubs (299 g each) frozen whipped topping, thawed (about 6 cups/1.5 L)
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats. Line 9x5-inch loaf pan with 2 layers of plastic wrap, leaving lots of overhang.
- Drop 1-tablespoon balls of dough from 1 roll (16 oz) Pillsbury™ refrigerated chocolate chip cookies on cookie sheets. Bake 8 to 10 minutes or until golden brown. Cool completely, 20 to 25 minutes.
- Heat 1/2 cup hot fudge topping as directed on jar until spreadable but not completely melted. (If too hot topping will melt whipped topping.) Meanwhile, spoon 6 cups frozen whipped topping, thawed, into medium bowl. Fold hot fudge topping into whipped topping.
- Spread one-fourth of whipped topping mixture in bottom of loaf pan. Place 8 cookies evenly on top of mixture. Continue making 2 more layers until pan is full and using a total of 24 cookies and 4 layers of whipped topping mixture.
- Wrap overhang plastic wrap over top of loaf pan. Freeze loaf at least 6 hours or until firm.
- To serve, uncover pan. Place serving plate upside down over top of pan; turn plate and pan over. Remove pan; remove plastic wrap. If desired, drizzle cookie cake with additional hot fudge topping and crumbled cookies.
- Cut while frozen with sharp serrated knife. Cookie cake can be served frozen or let slices stand at room temperature 15 to 20 minutes before serving.
- Fresh whipped cream can be substituted for the whipped topping. You need about 6 to 7 cups of whipped cream, about 3 cups of cold whipping cream whipped until stiff peaks form.