Description
A creamy, colorful layered dessert made with crushed circus animal cookies, white chocolate pudding, fluffy whipped topping, and rainbow sprinkles. This no-bake treat is nostalgic, sweet, and perfect for parties or celebrations.
Ingredients
Units
Scale
- 2 bags (9 ounces each) circus animal cookies, crushed
- 1/4 cup unsalted butter, melted
- 1 box (3.4 ounces) instant white chocolate pudding mix
- 1 1/2 cups cold milk
- 16 ounces whipped topping, thawed
- 1/4 cup rainbow nonpareil sprinkles
- Pink food coloring, optional, a few drops
Instructions
- Crush the circus animal cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a mixing bowl, combine the crushed cookies with melted butter and stir until evenly coated.
- Press the cookie mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust.
- In a separate bowl, whisk together the instant white chocolate pudding mix and cold milk until thickened, about 2 minutes.
- Fold in half of the whipped topping until smooth and fully combined. Add a few drops of pink food coloring if desired and gently mix until evenly tinted.
- Spread the pudding mixture evenly over the cookie crust.
- Top with the remaining whipped topping and spread into a smooth layer.
- Sprinkle the rainbow nonpareil sprinkles evenly over the top.
- Refrigerate for at least 4 hours, or until fully set.
- Slice into squares and serve chilled.
Notes
- Chill overnight for the cleanest slices and best texture.
- Use a sharp knife and wipe clean between cuts for neat layers.
- You can substitute vanilla pudding if white chocolate is unavailable.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg