2 pkg. (3.4 oz. each) white chocolate pudding
1 1/4 cups cold milk
8 oz. Cool Whip, thawed
1/4 cup caramel ice cream topping
Chop 4 vanilla wafers; set aside. Arrange 12 wafers on bottom of 9x5-inch loaf pan lined with foil.
Beat pudding mixes and milk with wire whisk for 2 minutes. add Cool Whip; spoon 1/3 over wafers in pan. Top with 12 wafers and 2 Tbsp. caramel topping. Repeat layers of pudding mixture, wafers, and caramel topping. Cover with remaining pudding mixture. Sprinkle with chopped wafers; press gently into pudding mixture. Freeze 4 hours or till firm. Lift dessert from pan, using foil as handles. Place on serving plate. Let stand 15 minutes to soften slightly before serving. Cut slices and serve.
0 comments:
Post a Comment