With a rolling pin - roll out sugar cookie dough 1/4 inch thick round - enough to insert in 9" pie plate. Bake in pie plate as stated on directions. Allow to cool once finished baking.
In bowl combine instant chocolate pudding mix and milk (fat free may be substituted). In mixer, combine cream cheese and condensed milk and blend until smooth. Add in chocolate pudding mixture and blend. Remove bowl from mixer and fold in vanilla Cool Whip.
Pour into cool cookie pie shell and top with chopped nuts. Allow to cool in refrigerator for at least 2 hours and serve.