White Chocolate Cheesecake Cookie Lasagna

• Refrigerated

  • 1 Butter and egg called

• Baking & Spices

  • 1 tbsp Betty crocker candy sprinkles, white

• Dairy

  • 1 package Cream cheese
  • 4 cups Milk

• Tools & Equipment

  • 2 cups (8 oz. container

• Other

  • 2 boxes (4-serving size each white chocolate instant pudding and pie filling mix
  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1 package (8 oz) cream cheese, softened
• 4 cups milk
• 2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
• 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
• 1 tablespoon Betty Crocker™ white candy sprinkles

Directions

• 1 Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
• 2 In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
• 3 In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Nutrition