Prep time: 30 min
Total time: 45 min
Makes: 16 servings
1 pkg. (20 oz.) refrigerated sliceable sugar cookies
1-1/4 cups cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
3 cups Miniature Marshmallows, divided
1 cup thawed COOL WHIP Whipped Topping
2 cups cut-up fresh fruit, such as strawberries, raspberries and blueberries
- PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; grease foil lightly. Press cookie dough into prepared pan to form crust. Bake 14 to 16 minutes or until golden brown. Cool completely. Remove cookie from pan and foil; place on serving plate.
- POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the marshmallows and the whipped topping.
- SPREAD cookie crust with pudding mixture. Top with fruit and the remaining 1 cup marshmallows.
Substitute other fruits, such as seedless grapes, orange sections, banana slices and/or peeled kiwi slices, for the strawberries, raspberries and blueberries.
If pizza pan is not available, trace a 12-inch circle on parchment paper or foil; place on baking sheet. Spread cookie dough onto circle. Bake as directed.
Source: Kraft recipes