Leftover Cookie Pudding
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 48
- Dietary Fiber
- 0
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 81
- Sodium
- 185
- Total: 8 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
Two 14-ounce cans sweetened condensed milk
2 cups cold heavy cream
1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup fresh lemon juice (from 2 to 3 large lemons)
10 to 20 leftover holiday cookies, such as sugar cookies or gingerbread cookies, depending on their size (about 16 ounces total), plus more for serving
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.