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