Editors' Pick

Ww Cookies 'n' Cream Tortoni - 3 Points

“With these treats in the freezer, you're never without dessert. Cooking time does not include freezing time.”

Ingredients Nutrition

  • 9 reduced-fat creme-filled chocolate sandwich cookies, divided (Oreo's)
  • 1 12 teaspoons butter or 1 12 teaspoons margarine, melted
  • 3 (3 1/2 ounce) fat-free vanilla pudding, cups (such as Hunt's Snack Pack)
  • 12 cup frozen reduced-calorie whipped topping, thawed
  • 12 teaspoon vanilla extract


  1. Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
  2. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
  3. Combine cookie crumbs and butter; stir well.
  4. Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
  5. Place remaining 5 cookies in plastic bag, and coarsely crush.
  6. Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
  7. Divide pudding mixture evenly among prepared muffin cups.
  8. Top each evenly with remaining crushed cookies.
  9. Cover and freeze until firm.
  10. 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.
  11. Note: To serve, let stand at room temperature 5 minutes before serving.

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