Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.
Carefully twist open each cookie, leaving filling on one half of each cookie. Spread 1 Tbsp. of the pudding mixture onto each plain (unfilled) cookie half. Cover with remaining cookie halves.
Freeze 3 hours or until firm. Store leftover cookies in freezer.
Prepare as directed, rolling edges in multi-colored sprinkles before freezing.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 dozen or 12 servings, 2 cookies each
* 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.