There are times when I just don’t want to spend a lot of time in my kitchen especially when it is hot and humid. On this days I definitely don’t want to turn my oven on, but at times when I need a dessert for company or to take for a dinner, our Milk and Cookies Torte is perfect for just such a day.
This no bake dessert is perfect for those times. It is so easy that the kids can put it all together while you watch.
With it’s layers of fluffy pudding mix and cookies make this Milk and Cookies Torte is just sweet enough for those hot, steamy days.
Layer it up and pop it in the fridge to give it time for the flavors to meld together and the cookies to soften.
As my daughter likes to say, “Easy Peasy”…and delicious!
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| Prep Time | 15 minutes |
| Passive Time | 8 hours to overnight |
| Servings |
servings
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- 1 5.1 oz package instant vanilla pudding gluten free
- 3 cups milk 2% or whole
- approx. 70 chocolate chip cookies 2" thin, gluten free - see note below
- 3 cups non dairy whipped topping or prepared whipped cream, divided
- 1 8" cardboard cake circle optional, see directions - see note below
Ingredients
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- Prepare instant pudding with the milk according to package directions. Allow pudding to firm up.
- When pudding is firm, fold with 2 cups of whipped topping until combined.
- Prepare an 8" or 9" springform pan by completely lining with plastic wrap, leaving the ends long. Place 8" cake circle on top of the plastic wrap in the bottom of the springform pan. If you do not have a cake circle, you can make your Milk and Cookies Torte directly on the bottom of the springform pan. When lining the pan with plastic wrap, make sure the bottom of the springform pan is on the inside of the plastic wrap. For directions using a 9x13 pan, see Notes below.
- Place 3/4 Cup of pudding mix on top of cardboard circle and smooth out evenly.
- Top pudding mix with an even layer of cookies, breaking some as necessary to fill in any gaps.
- Repeat layering pudding mix and cookie layers three more times.
- Cover top layer of cookies evenly with any remaining pudding mix and cover with long ends of plastic wrap.
- Refrigerate 8 hours or overnight.
- To serve, remove springform pan and plastic wrap. Transfer torte with cake circle to serving plate.
- Top with remaining cup of whipped topping and additional cookies if desired.
This recipe requires thin chocolate chip cookies. You can certainly use homemade cookies, but I used two 6 oz. boxes of gluten free thin cookies.
To use a 9x13 pan: Omit plastic wrap and cake circle. Layer as directed directly into pan. You may need to use 1+ cup of pudding mix to cover each layer. You will not have as many layers in a 9x13 pan as the 9" springform pan. Cover top with plastic wrap and refrigerate as directed. Serve directly from pan.
Store any leftovers from your Milk and Cookies Torte in the refrigerator, well wrapped in plastic wrap.
This Milk and Cookies Torte recipe is a gluten free and vegetarian dessert.
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