Can’t beat this holiday pudding recipe – a customizable creation from our litigation paralegal Heather Shaughnessy
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Holiday Pudding
Ingredients
• 3 1/2 cups cold milk
• 1 teaspoon food coloring based on the holiday color scheme (if desired)
• 2 packages (4-serving size each) vanilla instant pudding
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 package (18 ounces) chocolate sandwich cookies, coarsely crushed
• 1 cup English toffee bits, such as Heath® Milk Chocolate Toffee Bits
Instructions
• Pour milk into large bowl. Stir in food coloring, if desired. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping.
• Layer crushed cookies, toffee bits and pudding mixture in 3-quart bowl, beginning and ending with crushed cookies.
• Refrigerate 1 hour or until ready to serve. Sprinkle with additional toffee bits, if desired.
