- 2 packs (approx. 200g each) of your favorite cookies (chocolate chip, vanilla wafers, or Oreos)
- 2 cups milk
- 1 package instant vanilla or chocolate pudding mix
- 1 cup whipped cream or whipped topping
- Chocolate shavings or sprinkles, for decoration
Preparation:
- In a bowl, whisk together instant pudding mix and milk until smooth. Let sit until slightly thickened.
- Gently fold whipped cream into the pudding until combined and fluffy.
- In a cake pan or serving dish, arrange a single layer of cookies evenly.
- Spread half the pudding mixture over the cookie layer.
- Add another layer of cookies, then top with the remaining pudding mixture.
- Garnish with chocolate shavings or sprinkles.
- Chill in the refrigerator for at least 3 hours or overnight to allow the cookies to soften and flavors to meld.
Serving and Storage Tips: Serve chilled, cutting into neat squares or scooping into dessert bowls. Keep leftover cake covered in the refrigerator for up to 3 days. Avoid freezing as it can alter texture.
Variants:
- Fruit Delight: Add fresh sliced bananas or berries between layers.
- Mocha Twist: Mix instant espresso powder into the pudding for a delightful coffee-flavored cake.
- Nutty Crunch: Sprinkle crushed nuts between layers or as a topping.
FAQ:
- Can I use homemade pudding instead of instant? Yes, but make sure it’s well chilled and set before layering.
- Is it possible to make this dairy-free? Absolutely! Simply use dairy-free milk, pudding, and whipped topping.
- What type of cookies work best? Almost any firm cookie works, but chocolate chip or vanilla wafers are popular favorites.
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