Ingredients Jump to Instructions ↓

  1. 1 (18 ounce) package NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough

  2. 2 cups fat free milk

  3. 2 (3.4 ounce) packages instant vanilla pudding mix

  4. 2 (12 ounce) containers frozen non-dairy whipped topping

  5. 1 1/2 quarts sliced fresh strawberries Fresh mint leaves Fresh strawberries or raspberries

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375 degrees F. CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets. BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.


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