This recipe reminds me of Thanksgiving and Christmas, and any other holiday where my grandma (GG to my kids) was at the table. She always made way too much, meaning we always ate way too much, but we also always had lots of leftovers! Sure the cookies got a little mushy, but that didn't stop us from finishing the "salad" the next day!
2 cups buttermilk
2 - 3 oz pkgs of instant vanilla pudding
12 oz Cool Whip
Fudge-strip shortbread cookies, broken in bite-sized pieces
I've never actually made this recipe, just eaten a lot of it. So hopefully the following directions make sense and are accurate!
*Mix buttermilk and pudding in large bowl and refrigerate as per package directions. Once pudding is set, fold in Cool Whip. Gently add cookies and combine.
from GG's kitchen