Circus Animal Cookie Lush
A no-bake Sprinkled Cookie Dessert with a buttery Animal Cracker Crust, creamy pink pudding layer, and whipped topping studded with colorful cookies and sprinkles.
Equipment
- 8x8 baking pan
- Food processor
- Large Mixing Bowl
- Whisk
- Rubber spatula
Ingredients
- 2 11 oz bags Circus Animal Cookies, divided
- 1/4 cup unsalted butter, melted
- 1 3.4 oz box instant vanilla pudding mix, dry
- 1 cup cold milk
- 1 16 oz tub whipped topping, thawed
- 1/4 cup rainbow jimmie sprinkles plus more for garnish
- 1 drop pink gel food coloring optional
Instructions
- Line an 8x8 baking pan with foil, leaving an overhang. Lightly spray the foil.
- In a food processor, pulse one bag of Circus Animal Cookies until coarsely crushed. Add melted butter and pulse until the mixture resembles wet sand.
- Press the cookie mixture firmly into the pan to form an even crust. Set aside.
- In a large bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes until thickened. Add a drop of pink gel food coloring if using.
- Fold in half of the whipped topping until smooth and airy. Spread evenly over the crust.
- Dollop the remaining whipped topping over the pudding and spread gently to cover.
- Roughly crush some of the remaining Circus Animal Cookies and scatter over the top. Sprinkle with rainbow sprinkles.
- Cover and refrigerate for at least 8 hours, preferably overnight. Lift out using the foil and slice into squares to serve.
Notes
- Use cold milk for best pudding set.
- Fold whipped topping gently to keep layers light.
- For a cheesecake-style twist, add 4 oz softened cream cheese to the pudding before folding in whipped topping.