2-3 pkgs. Gluten-Free Chocolate Sandwich Creme Cookies (I find KinniToos "K-TOOS" are best)
1 (5 oz.) pkg. instant vanilla pudding (your choice; large size)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk!)
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) tub whipped cream topping (Cool Whip)

Prepare vanilla pudding according to package instructions. Set in refrigerator for 30 minutes to firm up.

Crush cookies in a large Ziploc bag until crumbled. With hand mixer, blend softened cream cheese with sweetened condensed milk.

ASSEMBLY:

1. In 9x13-inch dish put a layer of crumbled cookies.
2. Top with pudding.
3. Put another layer of crumbled cookies.
4. Top with cream cheese mixture.
5. Put another layer of crumbled cookies - reserve some for sprinkling.
6. Finish with a layer of whipped cream sprinkled with remaining cookie crumbs.

Enjoy!

Submitted by: Mary Lou Gambrell