Recipe by chefsharp
"This tastes sooo good! It's very easy to make and so many different ways to present it!"
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2 (3.5 ounce) packages
instant French vanilla pudding mix
1 (8 ounce) package
cream cheese, softened
1 (12 ounce) container
frozen whipped topping, thawed
1 (14 ounce) package
chocolate cream-filled sandwich cookies, crushed (divided)
We enjoyed this! It was nice to have a variation of this dessert that isn't all chocolate. I will make this again for the kids.
This recipe was so good, my whole family loved it! I didn't use the butter and it didn't seem to make a difference...it turned out great!!
Great recipe !!!
My sister makes this all the time.She calls it "Texas Snow"
I've made this recipe several times over the years. But last night, I doubled the recipe for a work function and was confident that there would be a little left over to bring home (because the dish was HUGE). I thought wrong! These people scraped the bottom of the pan and there was NOTHING left! They absolutely loved it!!!! I'm not sure I've ever had so many compliments over a recipe!!!!
As it turns out, our local grocery store actually had French vanilla pudding in stock, which is rare, so I made it with the French vanilla pudding this time. But I've made it with regular vanilla pudding in the past and it has been just as good. Enjoy!!!!!
Made this for a family event and put gummy worms on top, and everyone choose it over DQ ice cream cake... now that's insanely delicious! I'm pretty sure it's the cream cheese and the FRENCH vanilla pudding not just vanilla pudding; I've seen other recipes without these details not nearly taste as good as this one.
It was really easy to make! We substituted the French vanilla with chocolate for the kids and added warms to the top! Perfect to use different pudding flavors
My kids ask for this every time! I've been told this is the only thing I should ever bring to a cook out! Of course, I tweak the recipe just a little. I drizzle a little hardening shell over the top layer of cookies!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 225
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