Vintage Garden Cake
A delightful no-bake dessert that combines layers of creamy pudding, tangy cream cheese, and crushed chocolate cookies for a playful treat.
Prep time: 30 minutesCook time: Serves: 12
Ingredients
1 package (14.3 oz) chocolate sandwich cookies
1/2 cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 packages (3.4 oz each) vanilla instant pudding mix
3 cups cold milk
1 1/2 cups whipped topping
1 bag (5 oz) gummy worms
Instructions
1. Crush the chocolate sandwich cookies into fine crumbs.
2. In a bowl, mix the melted butter with the cookie crumbs; press into the bottom of a 9x13-inch pan to form the crust.
3. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
4. Spread the cream cheese mixture over the crust evenly.
5. In another bowl, whisk together the vanilla pudding mixes with the cold milk until thickened.
6. Gently fold the whipped topping into the pudding mixture.
7. Spread the pudding mixture over the cream cheese layer.
8. Sprinkle remaining cookie crumbs on top and garnish with gummy worms.
9. Chill the cake in the refrigerator for at least 2 hours before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
This cake is best served chilled and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
