Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Stir in Cool Whip.
Spoon into 8 dessert dishes or paper-lined muffin cups; top with cookies.
Freeze 3 hours or until firm.
Kraft Kitchen Tips!
Prepare as directed, substituting Jell-O Pistachio Instant Pudding for the vanilla pudding and Nilla Vanilla Wafers for the Oreo Cookies. Garnish each serving with a dollop of thawed Cool Whip Topping and additional chopped wafers, if desired.
Substitute 1/2 cup chopped toasted slivered almonds for the Oreo Cookies.
Save 60 calories and 3 grams of total fat per serving by preparing with Jell-O Vanilla Fat Free Instant Pudding, Cool Whip Light Whipped Topping and Reduced Fat Oreo Cookies.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 6 g
Cholesterol 15 mg
Sodium 220 mg
Total carbohydrate 20 g
Dietary fibre 0 g
Sugars 13 g
Protein 2 g
8 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.