Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip.
Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-L serving bowl; top with layers of 3/4 cup of the remaining Cool Whip and 1 cup pie filling.
Cover with layers of remaining pudding mixture, Cool Whip, pie filling and reserved cookie crumbs.
Kraft Kitchen Tips!
Garnish with toasted sliced almonds just before serving.
How to Crush Cookies
Place cookies in resealable bag; use rolling pin or bottom of heavy pan to coarsely crush the cookies.
Dessert can be made ahead of time. Refrigerate until ready to serve.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 5 g
Cholesterol 0 mg
Sodium 200 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 22 g
Protein 2 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.