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Layered Vanilla Cookie Cream Cake
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Layered Vanilla Cookie Cream Cake

8 Hr(s) 20 Min(s)
20 Min(s) Prep
8 Hr(s) Cook
No baking required for this crowd-pleasing layered dessert. We used butterscotch pudding and vanilla wafers to create cookies-and-cream deliciousness.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 cup cold milk
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
30 vanilla wafers
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Let's Make It
1
Beat pudding mix, milk and vanilla in large bowl with whisk 2 min. Stir in COOL WHIP.
2
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.
3
Refrigerate overnight. Cut diagonally into slices to serve.
Kitchen Tips
Tip 1
Special Extra
Add a chocolate garnish by using a vegetable peeler to shave chocolate from 1 oz. BAKER'S Semi-Sweet Chocolate onto cake.
Tip 2
Special Extra
Drizzle butterscotch ice cream topping over cake just before serving.
Tip 3
How to Store Cake
Store any leftovers in the refrigerator.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 180mg
8%
Total Carbohydrates 17g
6%
Dietary Fibers 0g
Sugars 12g
24%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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