Cookies 'n' Cream Tortoni
October 30, 2015
""With these treats in the freezer, you're never without dessert. Cooking time does not include freezing time. This is out of an old WW cookbook...it had 3 points on the old program""
- Serving Size: 1 (57.4 g)
- Calories 166.3
- Total Fat - 1.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.3 mg
- Sodium - 16.5 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 0 g
- Sugars - 7.8 g
- Protein - 0.2 g
- Calcium - 10.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
Combine cookie crumbs and butter; stir well.
Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
Place remaining 5 cookies in plastic bag, and coarsely crush.
Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
Divide pudding mixture evenly among prepared muffin cups.
Top each evenly with remaining crushed cookies.
Cover and freeze until firm.
Note: To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month.
Note: To serve, let stand at room temperature 5 minutes before serving.
Tips & Variations
No special items needed.