Cookies-and-Cream Lush

2018-08-26
  • Yield : 16 servings
  • Cook Time : 25m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • Nonstick cooking spray, for the pan
  • 5 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • One 14.3-ounce package chocolate sandwich cookies, placed in a resealable plastic bag and crushed with a rolling pin
  • One 8-ounce package cream cheese, at room temperature
  • 5 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • One 12-ounce container whipped topping, such as Cool Whip, thawed
  • One 3.9-ounce package instant chocolate pudding (plus required ingredients)
  • 1/4 cup chocolate shell ice cream topping, such as Magic Shell

Method

Step 1

Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.

Step 2

Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set. 

Step 3

Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.

Recipe Type: Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *