 |
|
Milk and Cookies Torte
|
| Servings | Prep Time |
| 12-15servings | 15 minutes |
| Passive Time |
| 8hours to overnight |
|
|
Ingredients
- 15.1 oz package instant vanilla puddinggluten free
- 3cups milk2% or whole
- approx. 70 chocolate chip cookies2″ thin, gluten free – see note below
- 3cups non dairy whipped toppingor prepared whipped cream, divided
- 1 8″ cardboard cake circleoptional, see directions – see note below
Instructions
- 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 9×13 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.
Recipe Notes
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 9×13 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 9×13 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.
 |
 |
Check out our FREE App to help you explore new Gluten-Free products at your local grocery store. |
 |
 |
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced
in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake
Blu
, Illinois, 60044