My Grandma used to make this recipe all the time. I remember her bringing it to a lot of church events. She generally would layer it in a brand-new flower pot, and put fake flowers in the top to give it the full "dirt" affect!
It had been so long since I had eaten any, and I had never actually made it.
Someone requested it for the 4th of July, so I thought why not!!
I was really happy with how fast and easy it was to make! I always thought it was one of those things that took a while to put together, but I was so wrong!
As you can tell from the picture below, we got our gluten-free sandwich cookies at Walmart. We have also tried the "Glutino" brand, and they are good as well!
With all the picnics, family reunions and get-together's that happen around this time of year, this is an excellent dessert that can be made way ahead AND feeds a crowd!
I hope you give this recipe a try this summer! I don't think you'll be disappointed!
2 ( 10.6 oz.) pkg. Gluten-Free chocolate sandwich cookies
1/4 cup butter, room temperature
1 (8 oz.) pkg. cream cheese
1 cup powder sugar
3 & 1/2 cups milk
2 ( 3.4 oz.) boxes vanilla pudding mix
12 oz. container Whipped topping
Place cookies in a food processor, and pulse into crumbs; set aside.
In a large bowl, cream together butter, cream cheese, and powder sugar; set aside.
In another bowl, mix together milk and pudding mix. Fold in whipped topping.
Add cream cheese mixture to pudding mixture, and stir until well combined (I actually used a hand mixer for this).
Layer 1/3 of the cookie crumbs in a 9x13-inch baking dish. Press out evenly.
Pour half of the cream mixture over the cookies and gently spread out evenly.
Repeat, ending with cookies.
Allow to chill overnight before serving.
-If you do not want this dish to be gluten-free, simply substitute a family-size package of regular Oreo's for the gluten-free cookies.
-This can also be frozen. Just allow to thaw for an hour or so before serving.