Prep time: 15 min
Total time: 3 hr 15 min
Makes: 12 servings, 1 slice each
18 Mint 'n Creme Chocolate Sandwich Cookies, finely crushed (about 2 cups)
3 Tbsp. butter, melted
2-1/2 cups cold milk
2 pkg. (4-serving size each) Chocolate or Vanilla Flavor Instant Pudding
1/4 tsp. mint extract (optional)
1 tub (8 oz.) Whipped Topping, thawed, divided
2 Tbsp. hot fudge ice cream topping
- MIX cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
- POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
- SPREAD pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
- FREEZE 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.
Savor a serving of this crowd-pleasing dessert on special occasions.
Omit mint extract. Prepare as directed, using OREO DOUBLE DELIGHT Peanut Butter 'n Chocolate Creme Chocolate Sandwich Cookies.
Source: Kraft recipes