Low Fat Cookies And Cream Freezer Cake



1 cup of prepared vanilla pudding

3 cup(s) of nutri whip light (found in dessert freezer)

9 oz chocolate wafers (found in cookie section)


  • Line bottom and sides of a 13- to 14-inch long pan with plastic wrap, making sure you use a big enough piece so that you have enough extra wrap to cover prepared cake.
  • In a medium bowl, gently fold pudding into whipped topping.
  • Take a wafer and spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer and spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies and cream. Carefully turn stack on its side and place in pan so cookies are standing on their sides. Repeat with remaining cookies until you create 1 long row of cookies and cream in pan.
  • When cake assembly is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies and place back on top of cake.
  • Wrap plastic tightly around cake in pan and freeze immediately for a minimum of 2 hours.
  • Slice cake on a diagonal into 12 pieces


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s