You always want what you can’t have, but THIS I know I’d want anyway
Now cookie pudding is just about the easiest dessert recipe there is and everyone loves it. When we were kids, my good friend’s mom would make it regularly, but she would never share. I would catch her sneaking up from the basement during sleepovers to eat some, leaving her other guests oblivious and pudding-less. But I knew what we were all missing – bits of Oreo cookie nestled into rich chocolate pudding made silky smooth by creamy whipped topping. The recipe says this baby only needs to be refrigerated for 1 hour (yes!), but if you can muster the patience to leave it to chill overnight, you’ll be handsomely rewarded when you dive in and discover the Oreos have softened. Trust me, it’s worth it.
This is adapted from a Kraft recipe called Ghosts in the Graveyard. You can add fun Halloween decorations or gummy worms, but I just think they get in the way…
- 2 packages (3.9 oz. each) instant pudding
- 3 cups cold skim milk
- 1 tub (12 oz.) whipped topping, thawed
- 15 Oreo Cookies, crushed (about 1-1/2 cups)
Combine pudding mixes and milk in a large bowl and whisk for 2 minutes. Let stand 5 minutes. Stir in 3 cups whipped topping and half the cookie crumbs. Spread into 8×8-inch dish; sprinkle with remaining crumbs.
Refrigerate 1 hour (or overnight if you can wait!).