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Jill_Bauer

Overnight Cookies and Cream Delight--Easy, Make-Ahead & SO Summer!

by ‎08-04-2015 04:51 PM - edited ‎08-04-2015 04:53 PM

Hi, everyone!

 

Thanks for all of your well-wishes on Facebook…I’m feeling much better! For those of you who didn’t hear, I fell last week and fractured two ribs which canceled my trip to California for my 30th high school reunion. Good news is…again, I’m feeling MUCH better. I’m mobile, just very sore. And if I turn or bend the “right” way, WOWZA. It hurts!

 

In a way, I kind of feel like I am living in sunny California…it is HOT here in PA! (Actually, it’s hotter here than it is in Newport Beach, where I grew up!) So that calls for something frosty…and easy…and great for every day but also fancy enough for that girlfriends' night on the calendar next week. Here’s my recipe for Overnight Cookies and Cream Delight.

Overnight Cookies and Cream Delight.jpg

 

Overnight Cookies and Cream Delight

 

This recipe is prepared with the Temp-tations® 13" x 9" Embossed Floral Lace Baker (K42067).

 

Ingredients:

  • 1 box brownie mix (or make your favorite recipe from scratch)
  • 1/2 cup water
  • 1 can sweetened condensed milk
  • 1 (4.2-oz) box cookies and cream instant pudding mix
  • 30 double-stuffed sandwich cookies (like Oreos), crushed and divided
  • 1 (8-oz) container whipped topping, thawed and at room temperature
  • 1 (12-oz) container whipped topping, chilled
  • 1 jar hot fudge ice cream topping (for garnish)

 

Preparation:

  1. To prepare the brownies, follow the instructions on the box (or your recipe) and bake in a 13" x 9" pan. Let the brownies cool completely and then cut them into 1" squares.
  2. To make the pudding mixture, whisk the water, sweetened condensed milk, and pudding mix together for 2 minutes in a large bowl. Fold in the smaller (8-oz) container of whipped topping until fully incorporated. Stir in 5 crushed cookies. Refrigerate if not assembling the dessert immediately.
  3. To assemble, place half of the brownie squares in a large bowl (or individual jars). Spread half of the pudding mixture over the brownies and then sprinkle half of the crushed sandwich cookies over the pudding mix. Smooth half of the larger container of whipped topping over the cookie pieces. For the next layer, add the remaining brownies, the remaining pudding, the remaining whipped topping, and the remaining cookie crumbs in that order. Refrigerate for 6 hours, or overnight. Spoon into bowls and garnish with hot fudge if desired.

 

I really thought this was a 5-ingredient recipe but I guess it’s technically 8 ingredients. But water doesn’t really count, right? And if you get a jumbo tub of whipped topping, you're down to 6 ingredients. I say…close enough! The point is that you won’t need lots of fancy things to make this treat. And you can save yourself time by making it the night before. I LOVE those kind of recipes.

 

I’ll see you all tomorrow night for an end-of-summer/fall-preview episode of You’re Home with Jill(R) at 7pm ET. And don’t forget to tune in for In the Kitchen with David(R) at 8pm ET…David and the crew are broadcasting live from Chapel Hill, North Carolina!

 

From my home to yours,

—Jill