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Parve
Easy
6 Hours, 30 Minutes
Diets 
The cookies in this “lasagna” soften into thin cake-like layers, resulting in a decadent dessert.
3/4 cup Gefen Almond Milk or other pareve milk
1 (13-ounce) package chocolate chip cookies
8 ounces non-dairy whipped topping, such as Kineret, whipped, OR Homemade Whipped Cream (see recipe below)
Glicks Chocolate Syrup (optional)
16 ounces frozen non-dairy whipped topping, such as Kineret
1.4 ounces Gefen Instant Vanilla Pudding
Pour 1/2 cup pareve milk in a small bowl. Dip chocolate chip cookies in milk.
Place wet cookies in a 9×13-inch oven-to-tableware or a loaf pan lined with plastic wrap.
Spread a layer of whipped cream on top of the cookies.
Repeat, adding additional layer(s) of wet cookies and whipped cream until ingredients run out (reserve one to two cookies for garnish).
Crush reserved cookies and sprinkle on top of the last layer of whipped cream.
Drizzle chocolate syrup over “lasagna” (optional).
Allow to set for six hours or overnight in the fridge.
If using a plastic wrap-lined loaf pan, flip over onto a platter and drizzle more chopped cookies and chocolate syrup.
In the bowl of an electric mixer, beat whip until it starts to thicken. Add pudding and beat until stiff peaks form.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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Has become a family fave!! And so easy, my kids were thrilled to get to make it.
Recipes that you can cook with the kids are always winners!
delish!