Biscochito Icebox Cake
8 ounces cream cheese, softened
2 3.4- ounce packages instant vanilla pudding mix
2 ½ cups milk
2 8- ounce containers whipped topping (thawed per package instructions)
30 Celina's Biscochitos
2 cups crumbled biscochitos
Directions:
In the bowl of a standing mixer cream the cream cheese until smooth. Pour in the pudding mix and 1 cup of the milk. Mix on low speed to combine.
Gradually pour in the remaining milk, beating on medium speed to fully combine the ingredients. Fold in the whipped topping.
In a 9-inch by 13-inch baking pan, spread 1/3 of the pudding-whipped topping mixture to cover the bottom of the pan.
Layer 15 of the cookies on top of the mixture
Cover with another 1/3 of the pudding-whipped topping mixture.
Layer remaining 15 cookies and top with a final layer of the whipped topping mixture.
Loosely cover with plastic wrap and refrigerate overnight.
Sprinkle with the crumbled biscochitos and serve.
Click here for Celina's Biscochitos
