Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1
box (4-serving size) chocolate instant pudding and pie filling mix
2
cups milk
1
container (8 oz) frozen whipped topping, thawed
1
can (21 oz) raspberry or cherry pie filling
Preparation
Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
Meanwhile, make pudding as directed on box using milk; do not refrigerate.
Crumble enough cookies to make 2 1/2 cups; reserve remaining cookies for another use.
To assemble parfaits, in bottom of each of 10 (8-oz) parfait glasses or clear plastic drinking cups, layer about 1 tablespoon raspberry pie filling, 3 tablespoons cookie crumbs, 3 tablespoons pudding, about 1/4 cup whipped topping, 2 tablespoons pie filling and 1 tablespoon cookie crumbs. Top each with dollop of remaining whipped topping.
