| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Desserts, Cakes, Kids |
8 |
Servings |
INGREDIENTS
| 2 |
pk |
Thin Mints |
| 1 |
c |
Powdered sugar |
| 8 |
oz |
Package cream cheese |
| 1/2 |
|
Stick margarine |
| 2 |
lg |
Pkg inst pudding, * |
| 3 1/2 |
c |
Milk |
| 12 |
oz |
Cool Whip |
INSTRUCTIONS
* Either vanilla or banana pudding. Place cookies in foodprocessor or
blender and crush until mixture looks like "dirt". Set aside. Combine
margarine; cream cheese and powdered sugar. Mix pudding and milk according
to package directions. Add to cream cheese mixture. Fold in Cool Whip.
Layer cookies, cream mixture, alternating, in 10" flower pot (clean), or
deep bowl. End with cookie "dirt" layer on top. Chill for at least 2 hours.
Unmold.
Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry <nlberry@prodigy.net>
on Feb 12, 1997.
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