Snickerdoodle Pudding Dessert

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It has been over 100 degrees outside, and will continue to be this hot for at least another week. (Ugh!) So, I thought this would be a perfect time for a no-bake dessert.

   Remember my Grandma's Snickerdoodles that I just blogged about? Well the recipe makes A LOT!  If you don't freeze some of the dough for later baking, and you can keep yourself from eating them all fresh out of the oven (and getting an upset stomach in the process) then you might find yourself in a quandary: what to do with all these scrumptious cookies? I think I've found a good way. Make a layered pudding dessert! Just pudding, cream cheese and cookies (whipped cream would be nice too, if you had it). Easy Peasy and such a nice cool dessert on a devastatingly hot day.

Here's what you do:

Mix one small package of instant pudding (I chose vanilla, but really any flavor you like would work) and mix it with 2 1/2 cups of cold milk. Whisk until thick.

In a separate bowl, put about 3 oz of cream cheese, softened.

Stir the cream cheese until smooth (or mostly smooth)

Add 1 cup of the prepared pudding.

Stir to combine.

 Now comes the assembly. In a loaf pan, lay out 3 whole cookies and 3 half cookies. (This might vary depending on how big your loaf pan is. Just cover the bottom in an even layer.)

Spread out the cream cheese mixture on top of the cookies.

Lay down 3 more whole cookies (on the side that the halves were place before) and 3 more half cookies (on the side where the whole cookies were placed before). Confused? I hope not. That's what pictures are for. :)

On the top, spread over the pudding, in an even layer.

From the side, you can see the distinct layers. (You can't see the cookies now, but when you cut into it you will. - It reminds me of Tiramisu.)

Place plastic wrap on top and refrigerate for at least 4 hours (overnight is best).

When it's time to dig in, just slice and scoop. See? Doesn't it remind you of Tiramisu? The cookies become soft and everything molds together. So pretty - and yummy too!

Another shot of the last slice. It went fast!

Here's the recipe:

Snickerdoodle Pudding Dessert

9 Grandma Roberts' Snickerdoodle Cookies

1 small package of instant pudding mix(Vanilla is what I used)

2 1/2 cups cold milk

3 oz cream cheese, softened

whipped cream, or whipped topping (optional)

Stir the pudding mix and milk together until thick. Whisk together 1 cup pudding with the cream cheese until smooth. In a loaf pan, lay down 3 whole cookies and 3 cookie halves in a single layer. Spread the cream cheese layer over the cookies evenly. Lay down 3 more whole cookies and 3 more cookie halves (to create an even layer). Spread the remaining pudding on top. Top with whipped cream, if desired. Cover and refrigerate overnight - or at least 4 hours. Serve cold.