This layered dessert, inspired by an English classic, is a medley of cookies, fresh fruit and a creamy, custard-like filling.
1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough
2 cups milk
2 (3.4-ounce) package vanilla or chocolate instant pudding and pie filling mix
2 (12-ounce) containers frozen non-dairy whipped topping, thawed
1 1/2 quarts sliced fresh strawberries or raspberries
PREHEAT oven to 375°F.
CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2½-inch logs, ending with 16. Place on ungreased baking sheets.
BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle ¾ of crumbled cookies on bottom of a deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh mint leaves and additional fruit, if desired.
Makes 12 servings.