Cookies And Cream Pudding Recipes

Steps:

• Break 1 cookie into 4 pieces; reserve for garnish. Crush remaining cookies.
• Beat pudding mix and milk with whisk 2 min. Stir in crushed cookies and 1/2 cup COOL WHIP.
• Spoon into 4 dessert dishes; top with remaining COOL WHIP and reserved cookie pieces.

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
• Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

Steps:

• Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
• Using a rolling pin, crush the cookies until they are finely ground.
• Microwave the cream from the chocolate sandwich cookies for 2 minutes.
• In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
• Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
• Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
• Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
• Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
• Serve immediately or refrigerate until ready to serve.
• Enjoy!

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min.
• Add cookie crumbs and COOL WHIP; stir just until blended.
• Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each for handle.
• Freeze 5 hours or until firm. Remove frozen pops from cups just before serving.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and sugars together and then add pudding mix until blended. Stir in the eggs and vanilla.
• In a separate bowl, combine the flour and baking soda with a whisk then add it to the wet ingredients. Stir in the chocolate chips and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet.
• Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown (do not over bake).

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Steps:

• Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
• Preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
• In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
• Blend on medium speed for 2 minutes.
• Pour cake batter into prepared pan.
• Bake for 35 minutes.
• In the meantime --
• Mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
• Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. Refrigerate.
• In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
• Wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
• Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. Refrigerate.
• Remove cake from oven, check for doneness.
• Allow cake to cool for 30 minutes.
• Spread chocolate/cool whip mixture on cooled cake.
• Spread cookies and cream pudding frosting on top of the chocolate mixture.
• Refrigerate remaining cake.

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
• Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!