Ingredients - 2 packages Instant Vanilla Pudding
- 4 cups Cold Milk
- 3 8-ounce containers Whipped Topping, like Cool Whip
- 1 10.5 ounce package Gluten Free Chocolate Sandwich Cookies, crushed
Directions - In a mixing bowl, whisk together the pudding and the milk.
- Whisk in the whipped topping from 2 tubs.
- Add in 3/4 of the crushed cookies.
- Combine this well, and then pour into a trifle dish or 9x13 pan.
- Evenly spread the remaining whipped topping.
- Sprinkle with the remaining cookies.
- Chill for at least 1 hour in the fridge or overnight.
- Serve.
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