Recipe Details
Ingredients
-
1(20 ounce) packagechocolate sandwich cookies
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½cupbutter
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1(16 ounce) containerfrozen whipped topping, thawed
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2(8 ounce) packagescream cheese
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1cupconfectioners’ sugar
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2cupsmilk
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1(3.5 ounce) packageinstant vanilla pudding mix
Cooking Directions
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Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9×13 pan. Put in freezer for 5 minutes.
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Blend 1/2 of the whipped topping, all of the cream cheese and confectioners’ sugar. Spread over crust and place cake back in freezer.
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Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories312 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 12g |
59% |
| Cholesterol 32mg |
11% |
| Sodium 267mg |
12% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 1g |
3% |
| Total Sugars 23g |
|
| Protein 4g |
7% |
| Vitamin C 0mg |
0% |
| Calcium 46mg |
4% |
| Iron 1mg |
7% |
| Potassium 101mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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