Strawberry Chocolate Truffle Dessert Pizza

1 20-ounce package refrigerated sugar cookie dough
1 c. semi-sweet chocolate chips (6 ounces)
¼ c. whipping cream
½ t. vanilla extract
2 pts fresh strawberries, washed, hulled and halved lengthwise
12 to 16 scoops Blue Bell Pink Camo ‘n Cream Ice Cream (1/2 c. each)
2 c. frozen whipped topping, thawed
1/3 c. chocolate shavings

Preheat oven to 400°F.  Cut the cookie dough into ¼-inch slices.  Place in a foil-lined 14-inch round pizza pan with a ½-inch high rim.  Press together to form a crust on the bottom.  Bake 8 or 9 minutes or until golden.  Cool on wire rack.  Combine chocolate chips and whipping cream in microwave-safe bowl and heat in microwave for 30 second intervals until melted and smooth.  Stir in vanilla.  Spread chocolate mixture evenly over baked crust.  Beginning at the edge, arrange strawberries on the pizza in concentric circles, cut side down with the points toward the outside edge of the pan.  Cover the chocolate completely with the strawberries.  Refrigerate until set, about 30 minutes.  To serve, cut pizza into 12 to 16 wedges.  Place one wedge on a chilled dessert plate.  Add a scoop of ice cream.  Top with a dollop of whipped topping and a sprinkle of chocolate shavings.  Repeat for each dessert.  Makes 12 to 16 servings.