CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches

Name: CHIPS AHOY! Mexican Hot Chocolate Icebox Sandwiches
Prep time: 20 min
Total time: 260 min
Yield: 26
Ingredients: 1 pkg. chocolate fudge instant pudding mix; 1½ cups milk; 1 tsp. ground cinnamon; ¼ tsp. ground nutmeg; ⅛ tsp. chili powder; 1 cup frozen whipped topping; 52 CHIPS AHOY! Cookies, divided; 2 Tbsp. butter, melted; 2 tsp. cinnamon sugar

Sweeten up Taco Tuesday by adding these no bake treats to your Mexican fiesta! A spiced pudding filling is sandwiched between packaged chocolate chip cookies.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 26 servings.

Ingredient list

1 pkg. (4-serving size) chocolate fudge instant pudding mix
1½ cups milk
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. chili powder
1 cup thawed frozen whipped topping
52 CHIPS AHOY! Cookies, divided
2 Tbsp. butter, melted
2 tsp. cinnamon sugar

Directions

Beat pudding mix, milk and seasonings in large bowl with whisk 2 min. Stir in whipped topping.

Place 26 cookies, top sides down, in single layer on rimmed baking sheet; top with pudding mixture, adding about 1-1/2 Tbsp. pudding mixture to each cookie.

Cover with remaining cookies, top sides up, to make 26 sandwiches.

Brush with butter; sprinkle with cinnamon sugar.

Refrigerate 4 hours or until cookies are softened.

Recipe Tips

Food Fact
Look for bottles of cinnamon sugar in the spice section of your supermarket. Or you can make your own by mixing 2 tsp. sugar with 1/4 tsp. ground cinnamon.
Note
Refrigerating the filled cookie sandwiches for 4 hours softens the cookies to a cake-like texture.
Substitute
Prepare using chocolate instant pudding mix.