Heat oven to 350° and prepare 9x13" baking dish with cooking spray.
Cut your tube of softened cookie dough into 12 equal slices. Lay around the bottom of your 9x13" dish. Gently press the dough together to make one solid layer on the bottom of your pan.
Place in oven and bake for 15 minutes. Allow to cool completely.
In a mixing bowl, beat together cream cheese and powdered sugar until completely combined. Add in one tub of whipped cream and beat together. Spread on top of the cooled cookie crust.
In a mixing bowl, whisk pudding mixes with half and half until completely combined and only a few small lumps remain. Allow to sit for 5 minutes to thicken before adding this layer on top of your cream cheese/whipped topping layer.
Spread your remaining whipped topping container on the top as your fourth layer. I used only half of mine, but some may prefer more. Add as desired.
Top your layered dessert with miniature chocolate chips and refrigerate for at least 4 hours before serving. Cut into squares to serve. Keep refrigerated for up to 3 days.