Pudding Pizza

Crust
1 (7-oz.) package refrigerated cookie dough

Directions:
Spread cookie dough evenly over a 12" round pizza pan. Bake at 350° until dough is lightly browned.

Spread:
1 pkg. vanilla instant pudding mix
1-1/4 cups cold milk
1 cup whipped topping


Directions:
Combine milk and pudding mix. Blend well. When set, fold in whipped topping. Spread over cooled cookie dough crust.

Topping:
1/4 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1/2 cup miniature marshmallows,

Sprinkle pecans and chocolate chips over pudding. Top with marshmallows and chill until ready to serve. Refrigerate any left-overs.

Notes:
Diced or sliced fresh fruit may be used as a topping. Prepare the fruit and place it on the pudding layer just before serving.

This dessert comes from the recipe collection of my mother, Doris Hill. She wrote it by hand on a card for her files.