Layered Vanilla Cookie Cream Cake - Kraft Recipes Top
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Layered Vanilla Cookie Cream Cake

Prep Time
Total Time

12 servings

No baking required for this crowd-pleasing layered dessert. We used butterscotch pudding and vanilla wafers to create cookies-and-cream deliciousness.

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What You Need

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Make It

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  • Beat pudding mix, milk and vanilla in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Spread about 2 tsp. pudding mixture onto each wafer. Stack half of the wafers, standing on edge on serving platter, to make log. Repeat with remaining wafers to make second log. Frost logs with remaining pudding mixture.
  • Refrigerate overnight. Cut diagonally into slices to serve.

Special Equipment Needed

Special Extra

Add a chocolate garnish by using a vegetable peeler to shave chocolate from 1 oz. BAKER'S Semi-Sweet Chocolate onto cake.

Special Extra

Drizzle butterscotch ice cream topping over cake just before serving.

How to Store Cake

Store any leftovers in the refrigerator.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 110
Total fat 4g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 12g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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