by Kelly Campana
Avg. Score: 7.32
1 oz box - Jell-o no bake sugar free pudding mix
16 oz - lite or free Whipped topping ( I used the lite cool whip)
1 box - reduced fat nilla wafers
1/2 gallon - 2% milk (will have some unused milk left over)
muffin pans w/t muffin wrappers
1) Crush nilla wafers (fine crush, great for layers, thick crush chunky topping).
2) Add 2 cups whipped topping, 3 cups milk, and 8 oz pudding mix to blender, blend until mixed creamy, place in mixing bowl.
3) Add about 1 cup whip and fold in using spoon to thicken to near pudding consistency.
4) Line muffin pan with muffin cups.
5) Place layer of cookie crumbles in bottom (the tighter you push them together then firmer a base it will create).
6) Using spoon scoop filling into cups.
7) Place in freezer till frozen.
Notes: you can switch the flavors of the cookies and pudding for different styles. the only other time I did this was about 1.5 years ago with a 5-type chocolate (it had layers of Oreo, white, milk, dark, shaved flavored chocolate. Also the actually idea is taking paper cups and layering the cookie and pudding. place in freezer for about 5 hours and it freezes to a ice cream-ish thing. once frozen you flip it upside down like a toward and peel away the cup.
Left Over Surprise:
Depending on the number of cups you fill you will be left with a large amount of excess filling mix and cookies (about 1/2 a bag of cookies).
1) Make filling as above.
2) Pour filling mix and cookie crumbles into blender bowl.
3) Add about another cup or so of milk to allow for blending.
4) Blend till cookies are more like granulated sugar then cookie pieces.
5) Pour into muffin cups.
6) Freeze 45 minutes till chilled and set firm but not frozen.
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