FROZEN PUDDING SANDWICH COOKIES – A quick and easy frozen treat made of a light, creamy pudding sandwiched between two cookies.
Frozen Pudding Sandwich Cookies are an absolute favorite in my home. I’ve been making them every Summer for at least 15 years. It’s not officially Summer until I make my first batch of the season. I love that I can make a ton of these up and keep them stored and ready in the freezer.
You can use any cookie/pudding combo for these treats. My favorite combo is a chocolate cookie with an Oreo pudding center, but there are lots of possibilities!
You can even use store bought cookies, but I think homemade cookies make the best Frozen Pudding Sandwich Cookies. I would just recommend leaving out anything that would be super hard once frozen, like chocolate chips or nuts.
I find it helpful to freeze the cookies for an hour or two before assembling the sandwiches. It helps to keep the cookies from bending or breaking. This is especially helpful if you’re using soft cookies.
Here’s what you need to make Frozen Pudding Sandwich Cookies…
- Cookies
- Instant pudding
- Milk
- Cool Whip
Frozen Pudding Sandwich Cookies
FROZEN PUDDING SANDWICH COOKIES - A quick and easy frozen treat made of a light, creamy pudding sandwiched between two cookies.
Ingredients
- 36 cookies, I generally double a batch of Chewy Brownie Cookies (using a 3 tablespoon sized scoop) and leave out the chocolate chips.
- 1 large package instant pudding, like Oreo: Cookies and Cream
- 1 cup milk, cold
- 2 cups Cool Whip, thawed
Instructions
- In a medium sized bowl, wisk the milk into the pudding mix.
- Fold in the Cool Whip.
- Place half of the cookies upside-down on a cookie sheet. Scoop the filling on top of those cookies. I like to use the same-sized scoop I used for the cookies.
- Top each of filling-topped cookies with another cookie to make the sandwiches.
- Place the cookie sheet in the freezer and freeze until the filling is firm, about 3 hours.
- Store in Ziplock bags in the freezer.
- Pull cookies out of the freezer for a few minutes to soften before serving.
Notes
Yield will depend on the size of cookies you use.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 52mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from an old Jell-O brand recipe book I have since lost.
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