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WW Cookies n' Cream Tortoni
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| 9 reduced-fat creme-filled chocolate sandwich cookies, divided (Oreo's) 1 1⁄2 teaspoons butter or 1 1⁄2 teaspoons margarine, melted | |
| 3 (3 1/2 ounce) | fat-free vanilla pudding, cups (such as Hunt's Snack Pack) |
1⁄2 cup frozen reduced-calorie whipped topping, thawed
1⁄2 teaspoon vanilla extract
Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
Combine cookie crumbs and butter; stir well.
Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
Place remaining 5 cookies in plastic bag, and coarsely crush.
Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
Divide pudding mixture evenly among prepared muffin cups.
Top each evenly with remaining crushed cookies.
Cover and freeze until firm.
Note: To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month.
Note: To serve, let stand at room temperature 5 minutes before serving.
3 points per serving
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