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 FactLook 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.
NoteRefrigerating the filled cookie sandwiches for 4 hours softens the cookies to a cake-like texture.
SubstitutePrepare using chocolate instant pudding mix.