Ingredients
-
9
-
1 1/2
-
3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Place Paper or Foil Muffin Cup Liners in Each of 6 Muffin Cups; Set Aside. |
|
2
Done
|
Place 4 Cookies in a Zip-Top Plastic Bag; Finely Crush Cookies Using a Meat Mallet or Rolling Pin. |
|
3
Done
|
Combine Cookie Crumbs and Butter; Stir Well. |
|
4
Done
|
Press Cookie-Crumb Mixture Evenly Into Bottom of Each Muffin Cup Liner. |
|
5
Done
|
Place Remaining 5 Cookies in Plastic Bag, and Coarsely Crush. |
|
6
Done
|
Combine 1/4 Cup Crushed Cookies, Pudding, Whipped Topping, and Vanilla in a Bowl; Stir Well. |
|
7
Done
|
Divide Pudding Mixture Evenly Among Prepared Muffin Cups. |
|
8
Done
|
Top Each Evenly With Remaining Crushed Cookies. |
|
9
Done
|
Cover and Freeze Until Firm. |
|
10
Done
|
Note: to Store, Remove Frozen Desserts from Muffin Cups, and Place in Labeled Large Heavy-Duty, Zip-Top Plastic Bag or Labeled Airtight Container. Freeze Up to 1 Month. |
|
11
Done
|
Note: to Serve, Let Stand at Room Temperature 5 Minutes Before Serving. |
