28 cream-filled chocolate sandwich cookies
1 package (8oz) cream cheese, softened
1/4 C butter or margarine, softened
1 C powdered sugar
3 1/3 C cold milk (as if your milk isn't already cold)
2 packages (3.4 oz each) instant French Vanilla pudding mix
1 carton (8oz) frozen whipped topping, thawed
In a blender, process the cookies until finely crushed. Set aside 2 tablespoons of crumbs for topping. Place half of the cookie crumbs in prepared bowl, top with half of pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving.
Looks very neat in a clear container!
Similar to this picture without the lovely toppings.
1 comment:
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