Fruit Topped Triple Chocolate Cookie

1 Tube of Pilsbury chocolate chip cookie dough

1 (8 oz) cream cheese, softened

1/4 cup powdered sugar

2 Tbsp. milk

1 cup cool whip

2 oz. white chocolate

4 oz. milk chocolate

approx. 2 cups of two of your favorite fruits. My favorites are strawberry halves and mandarin orange segments (You can also use bananas, kiwi, pineapple, blueberries, raspberries, etc. 4th of July I like to decorate it like a flag...blueberries in a square at the top left of the dish and strawberries to make the red stripes).

Preheat oven to 350 degrees. Lightly spray bottom of 9x13 baking dish with cooking spray. Spread cookie dough out on bottom of dish and press with hands to line the bottom of the dish evenly (essentially you are making a giant cookie). Bake for 10-12 min or until lightly golden on the edges. It's better to slightly undercook than to overcook.

While cookie is cooling, in a med. mixing bowl, combine cream cheese, milk and powdered sugar. Mix well. Carefully melt the white chocolate and add it to the cream cheese mixture. Mix well. Fold in the cool whip making sure everything is combined. Spread on top of COMPLETELY cooled cookie.

Arrange fruit slices on top of cream cheese and cookie (be creative).

Melt milk chocolate and drizzle on top of the fruit and cookie. Cut and serve.

Instead of a 9x13 dish, you can also use a round pizza pan or cooking stones.