3 1/2 cups cold 2% milk, I used non-fat
2 pkg. (3.4 oz. each) instant lemon pudding mix
1 pkg. (8oz.) cream cheese softened, I used the low fat kind
1/2 cup butter, I left this out
1/2 cup powdered sugar
1 carton (12 oz.) cool whip
1 pkg (12-14 oz.) lemon cream-filled sandwich cookies, crushed slightly
In large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. In another bowl, beat the cream cheese, butter and sugar until smooth. Gradually stir in pudding until blended. Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
Place half of the remaining cookies in a 3 qt glass bowl, top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
We had this for Easter and it was delicious! I found the recipe in Woman's Day.