Easy Pudding Bars with Cookie Crust have a crunchy vanilla sandwich cookie crust, layers of dark chocolate and vanilla pudding, and topped with fluffy cool whip. It’s a light, refreshing dessert that’s love at first bite. Perfect for summer!
Pudding Bars – An Easy-to-Make Dessert
These pudding cookie bars look like you spent a lot of time putting them together, but they actually are super easy! Using store-bought ingredients including instant pudding, packaged sandwich cookies, chocolate chips, and packaged whipped topping, they come together in no time, without a lot of fuss!
Ingredients
Instructions for Easy Pudding Bars with Cookie Crust
These easy-to-make bars have a total time of less than 30 minutes!
Pudding and Whipped Cream a Nostalgic Flavor Combination
This dessert was inspired by some of my favorite desserts as a kid. Growing up in the 80s, it seemed like every dessert my mom made had some kind of pudding and whipped topping (along with some canned pineapples and maraschino cherries! – haha!). These Easy Pudding Bars with Cookie Crust bring back some of those childhood memories, with an updated twist of a cookie crumble crust and delicious chocolate!
Variations For Easy Pudding Bars with Cookie Crust
Pudding flavors – Swap vanilla for instant chocolate pudding mix , butterscotch, or your favorite!
Cookie Crust – Instead of vanilla sandwich cookies, try different flavors of sandwich cookies – chocolate, mint, or maple!
Toppings: More cookie crumbs, cherries, or nuts!
Storage
Cover tightly with cling wrap and keep in the refrigerator. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to two weeks, just allow it about an hour to defrost.
Chocolate Cookie Crust Pudding Squares
Ingredients
- 1 3.4 oz box vanilla pudding
- 30 Vanilla Cream Sandwich Cookies
- 5 tbsp Butter melted
- 2-1/2 cups Semi-sweet chocolate Chips
- 1 16 oz tub of whipped topping
- 1 tbsp coconut Oil
- 3 cups cold milk
Instructions
- Put cookies in a food processor including the cream and grind until they turn into fine crumbs
- Melt the butter and mix together with the cookie crumbs, then press the mixture into the bottom of a 9X9 inch baking pan
- Bake at 350 for 10 minutes or until golden brown. Remove from oven and let cool.
- Place chocolate chips in a bowl with the coconut oil and microwave at 1 minute intervals until melted, stirring each time.
- Spread the chocolate over the top of the crust, and put it in the freezer for 15 minutes or until hardened
- Add pudding mix and 3 cups of cold milk to a medium bowl and using a whisk or electric mix, mix for one minute until fully combined
- Pour the pudding over the top of the hardened chocolate, then spread whipped cream over the top of tge pudding
- Sprinkle remaining half cup of chocolate chips over the top
- Keep chilled in the refrigerator
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