1 (18-oz.) package NESTLER TOLL HOUSER Refrigerated Chocolate Chip Cookie Dough
2 cups nonfat milk
2 (3.4-oz.) packages vanilla or chocolate instant pudding and pie filling mix
2 (12-oz.) containers frozen non-dairy whipped topping, thawed
1 1/2 quarts sliced fresh strawberries or raspberries
1.Preheat oven to 375°F.
2.Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2?-inch logs, ending with 16. Place on ungreased baking sheets.
3.Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4.Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle ? of crumbled cookies on bottom of a deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh mint leaves and additional fruit, if desired.