16 oz cream cheese
½ c sugar
2 rolls chocolate chip cookie dough
Put cream cheese, sugar and egg in a mixer bowl. Beat until combined. Spray 9x13 pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package, and slice the frozen dough in about 1/2” thick slices. Put the slices on the bottom of the 9x13 pan to cover it. Use the whole package on the bottom. Pour the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 for 45 minutes. Use the jiggle test to check if it’s done. Also watch the edges to make sure they don’t get too brown. Cool completely. Can be frozen. (easy if cookie dough is not cold)
**Make two 8x8 pans instead of one 9x13. Use one cookie dough roll per pan… half for the bottom and half for the top. Divide the cream cheese mixture between the pans. Bake both at the same time, still for about 45 minutes each.