Cookies and Cream Tortoni

You can make these WW tortonis up in muffin cups and freeze them for whenever you need to bring out a little snack that you don’t have to feel guilty about.




9 reduced-fat creme-filled chocolate sandwich cookies, divided (Oreos)
1 12 tsp butter or margarine, melted
3 12 oz fat-free vanilla pudding, cups (such as Hunt’s Snack Pack)
12 cup reduced-calorie frozen whipped topping, thawed
12 tsp vanilla extract



  1. Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
  2. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
  3. Combine cookie crumbs and butter; stir well.
  4. Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
  5. Place remaining 5 cookies in plastic bag, and coarsely crush.
  6. Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
  7. Divide pudding mixture evenly among prepared muffin cups.
  8. Top each evenly with remaining crushed cookies.
  9. Cover and freeze until firm.
  10. To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month. To serve, let stand at room temperature 5 minutes before serving.
  11. Per serving: 6 SmartPoints; 3 PointsPlus; 3 POINTS (old)

Source : allrecipes.Com

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