Ingredients

The following ingredients have 9 Servings
  • 1 (14.3 ounce) package of vanilla sandwich cookies ( (approximately 36 cookies, 2 ½ cups when crushed))
  • 6 tablespoons salted butter (melted and cooled (plus more for greasing dish))
  • 16 ounces cream cheese (softened to room temperature)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 ounce tub of frozen whipped topping (Cool Whip) (defrosted and divided)
  • ¼ cup rainbow sprinkles (plus more for garnish)
  • 2 (3.4 ounce) packages of vanilla-flavored instant pudding mix ( (or white chocolate pudding, if available))
  • 2 cups whole milk

Instruction

  • Butter an 8x8 glass baking dish and set it aside.
  • In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
  • Press cookie/butter mixture into the greased baking dish and place in the freezer for 10 minutes to chill while preparing the next layer.
  • With a hand mixer or in the bowl of a standing mixer, beat together cream cheese, powdered sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy (about 5 minutes).  Add in sprinkles and stir just until combined.
  • Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes.
  • With a whisk or beater, combine both packages of pudding mix, milk, and 1 cup of frozen whipped topping.  Whisk until combined and mixture begins to thicken.
  • Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
  • Gently top whipped topping, creating swoops with the back of a spoon or spatula (you may have leftover whipped topping). Top with more sprinkles. Chill until ready to serve.