Ingredients:
- 2 cups whipped topping (like Cool Whip)
Optional Toppings:
- Additional crushed cookies for garnish
- Chocolate shavings or sprinkles
Instructions:
1. Prepare the Cookie Layer:
- Intensity: Easy
- In a bowl, combine the crushed cookies with melted butter until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9×13-inch baking dish to form the cookie layer. Place in the refrigerator to set while you prepare the pudding.
2. Make the Pudding Layer:
- Intensity: Easy
- In a large bowl, whisk together the instant pudding mix and cold milk until smooth.
- Allow the pudding to set for a few minutes until it starts to thicken.
- Gently fold in the whipped topping until well combined.
3. Assemble the Cake:
- Intensity: Easy
- Spread the prepared pudding mixture over the cookie layer in the baking dish, smoothing it out evenly.
4. Chill:
- Intensity: Easy
- Place the pudding and cookie cake in the refrigerator and let it chill for at least 2 hours or until the pudding is fully set.
5. Garnish and Serve:
- Intensity: Easy
- Before serving, you can garnish the top with additional crushed cookies, chocolate shavings, or sprinkles for extra flair.
6. Nutrition Information (per serving):
- Calories: X
- Total Fat: Xg
- Saturated Fat: Xg
- Cholesterol: Xmg
- Sodium: Xmg
- Total Carbohydrates: Xg
- Dietary Fiber: Xg
- Sugars: Xg
- Protein: Xg
7. Enjoy Your Pudding and Cookie Cake! This luscious dessert is a delightful combination of creamy pudding and crunchy cookies. It’s an easy no-bake option for a sweet treat that’s perfect for any occasion.**
