Raspberry Vanilla Pudding Supreme

By carvalhohm

Ingredients

• 5 1/2 cups cold milk
• 4 packages (4 serving size) French vanilla or vanilla pudding and pie filling
• 24 shortbread or vanilla wafers cookies, crumbled (about 1 1/2 cups)
• 1 package (10 ounces) frozen raspberries in syrup, thawed
• 1/4 teaspoon red food coloring
• 1 tub (8 ounces) whipped topping, thawed
• Fresh raspberries, optional
• Fresh mint leaves, optional

Preparation

Step 1

Pour 4 cups milk into large bowl. Add 2 packages pudding mix. Beat with wire whisk 1 to 2 minutes. Spoon into 3-quart serving bowl. Refrigerate 15 minute.s Sprinkle with crumbled cookies.

Pour remaining 1 1/2 cups milk, raspberries in syrup and food coloring into large bowl. Add remaining 2 packages pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Gently stir in 2 1/2 cups of whipped topping. Spoon over cookies in bowl.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping, fresh raspberries and mint leaves.