- 2 packages Instant Vanilla Pudding
- 4 cups Cold Milk
- 3 8-ounce containers Whipped Topping, like Cool Whip
- 1 10.5 ounce package Gluten Free Chocolate Sandwich Cookies, crushed
In a mixing bowl, whisk together the pudding and the milk.
Whisk in the whipped topping from 2 tubs.
Add in 3/4 of the crushed cookies.
Combine this well, and then pour into a trifle dish or 9x13 pan.
Evenly spread the remaining whipped topping.
Sprinkle with the remaining cookies.
Chill for at least 1 hour in the fridge or overnight.