Preheat oven to 350 degrees F. Set cookie dough out of refrigerator about 10 minutes before using. Open cookie dough and crumble into a 9 or 10-inch ungreased tart pan with removable sides and bottom. Press dough into bottom and up sides of pan. Prick with fork about 6 places in the bottom.

Bake for 18 to 23 minutes or until crust is light golden brown. Transfer to a cooling rack and cool completely, about 45 minutes.

In a medium size saucepan, whisk together the pudding mix and milk. Bring to a boil, cooking over a medium heat, stirring constantly. Remove from heat and cool about 20 minutes. Stir the pudding occasionally while it is cooling.

In a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla.

Carefully remove the sides and bottom of tart pan. Transfer tart to serving dish.

Spread the mascarpone layer evenly over bottom of crust. Stir the pudding and spoon it over the mascarpone layer. Spread evenly with offset spatula. Refrigerate for 20 minutes.

Top with fresh raspberries. To serve, cut into wedges. Top with whipped topping if desired. (We used Dream Whip)

Serves 8.

Refrigerate until ready to serve.