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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Leftover Cookie Pudding
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- Level: Easy
- Total: 8 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 185 mg
The holidays have come and gone and you're left with a boat load of cookies. Tough problem. Instead of eating them for days on end, use them to whip up this creamy lemon pudding. It’s made with just five ingredients and takes only fifteen minutes to assemble (the refrigerator takes over from there).
- Level: Easy
- Total: 8 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 185 mg
Ingredients
Directions
- Whisk the milk and cream in a large bowl until combined. Add the lemon zest and juice and whisk until thickened, about 1 minute.
- Spread 2 cups of the pudding mixture in the bottom of a 2 quart casserole dish. Top with one layer of the cookies, breaking them as necessary to cover thoroughly. Repeat layering pudding and cookies until all the pudding is used, ending with pudding. (If your cookies are smaller, you’ll use more; if they’re larger, you’ll use fewer.)
- Cover and refrigerate until well chilled, at least 8 hours and up to 24 hours. To serve, top with more lemon zest and cookies.
