Wednesday, November 11, 2009

Quick Pumpkin Spice Dessert - Fantastic

I got this note from my daughter and granddaughter this evening and couldn't wait to share it. I haven't tried it yet but know how wonderful it must be because I know the original recipe it's based on and will make it as soon as I get to the store for ingredients. (The original recipe follows Cindy's note.)
Hannah and I came up with a delicious holiday dessert that you might use on your blog. It's a take-off from our "Chocolate Chip Cooler". We used Ginger Snaps in place of the chocolate chip cookies. Then folded together a prepared box of Jell-O Pumpkin Spice Pudding with a bowl of Cool Whip. Dunk the cookies quickly in milk and layer just like the cooler. If you fold the pudding and cool whip gently, not thoroughly, it makes a "marbled" look which can be swirled into decorative patterns on the top. It's beautiful and delicious! I've attached a "Mother's Blog" style picture!! :-) Love you!

Original Chocolate Chip Cooler
1 bag Chips Ahoy Chocolate Chip Cookies
1 lg. container of Cool Whip
1 c. Milk

Put the milk in a bowl large enough to hold a cookie. Using 1/2 of the cookies, dip each one quickly in the milk and layer them in 9" X 13" casserole. Spread 1/2 of the Cool Whip over the layer. Repeat with second half of the cookies and Cool Whip. Refrigerate at least 1 hour before serving. Spoon into bowls or onto dessert plates and enjoy.

1 comment:

Amanda said...

Additional idea is to substitute Graham Crackers or Vanilla Wafers for the Ginger Snaps, in case they are not your favorites.