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. To serve, let stand at room temperature 5 minutes before serving).
Originally Submitted
8/13/2013
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