Ingredients
3-1/2 cups cold 2% milk2 packages (3.4 ounces each) instant lemon pudding mix1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1/2 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed
Preparation
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
In another bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Gradually stir in pudding until blended.
Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
