 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries. Ingredients:
1 tube (18 ounces) refrigerated sugar cookie dough |
1 package (8 ounces) cream cheese, softened |
1/2 cup confectioners' sugar |
1 cup cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
2 cups whipped topping, divided |
1 cup fresh blueberries |
1 cup fresh raspberries |
8 miniature milano cookies |
Directions:
1. Divide dough into three portions. Cover and chill two portions. On a floured surface, roll remaining dough into a 9-in. circle, about 1/8 in. thick.
2. Transfer to an ungreased baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes; carefully remove to a wire rack to cool. Repeat twice.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture. Fold in 1 cup whipped topping. Cover and chill for at least 15 minutes.
4. Place one cookie layer on a serving plate. Top with 3/4 cup pudding mixture and 1/3 cup each blueberries and raspberries. Repeat. Top with remaining cookie layer; spread with 1/2 cup pudding mixture.
5. Pipe remaining whipped topping and pudding mixture over the top. Garnish with cookies and remaining berries. Yield: 8 servings.
|
|