1 5.1 oz pkg of vanilla instant pudding
1 12 oz tub of whipped topping
1 pkg fudge stripe cookies broken into small pieces
1 sm can mandarin oranges or pineapple chunks, drained or a sliced fresh banana (optional)
Whisk the buttermilk and pudding together in a bowl until well blended. Gently fold in the whipped topping, then the cookie pieces and fruit.
(To try: gingersnaps with fresh peaches and bananas and a sprinkle of cinnamon)
2 comments:
Is it really 2 "pints" of buttermilk or only 2 "cups"?
I used 2 1 pint cartons. Heidi sent me the official recipe which is just a little different than what we talked about on the phone just before I mixed mine up. It calls for 1 quart (which is 2 pints) of buttermilk, 2 big boxes of pudding, 16 oz container of Cool Whip, 1 can of drained mandarin oranges all mixed together. Then break up a package of fudge stripe cookies into it just before serving. Mine was VERY VERY VERY thick with just the one box of pudding and I didn't put the oranges in it. Leftovers were totally awesome for breakfast this morning, however, with a banana sliced into it.
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