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Chocolate Chip Cake
Ingredients:
- Package Refrigerated Chocolate Chip Cookie Dough- 1 (18 ounce)
- Fat free milk- 2 cups
- Instant vanilla or chocolate pudding and pie filling mix- 2 (3.4
ounce) boxes
- Frozen non-dairy whipped topping, thawed- 2 (12 ounce) containers
- Fresh strawberries or raspberries- 1 1/2 quarts
- Fresh strawberries or raspberries (optional)
Method:
- Preheat oven to about 375 degrees F.
- Cut cookie dough in half lengthwise into 4 pieces. Cut cookie
dough into 2 1/2-inch logs, ending with 16. Place them on ungreased
baking sheets.
- Bake them for 10 to 15 minutes or till they become light golden
brown.
- Cool on baking sheets for a while and remove to wire racks to
cool completely.
- Beat milk and pudding mix in large bowl till fully blended. Fold
whipped topping into mixture.
- Crumble 5-8 cookies. Sprinkle 3/4 of crumbled cookies on bottom
of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
- Put strawberries over pudding. Stand remaining 10 cookies, face
side out, along the inside of dish.
- Place the remaining pudding mixture above strawberries.
- Then top with remaining crushed cookies.
- Cover and refrigerate for about 4 hours or full night.
- Decorate with mint leaves and strawberries.
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