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Ingredients
- 26 Peek Freans Lifestyle Selections Shortcake Biscuits, divided
- 1-1/4 cups cold milk
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
- 2 cups thawed Cool Whip Whipped Topping
- 1/4 cup caramel sundae syrup
Method
- Chop 2 of the biscuits; set aside.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
- Arrange 8 of the remaining biscuits in single layer on bottom of prepared pan; set aside.
- Pour milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 min.
- or until well blended.
- (Mixture will be thick.)
- Gently stir in whipped topping.
- Spoon one-third of the pudding mixture over biscuits in pan; top with 8 of the remaining biscuits and 2 Tbsp.
- of the caramel sauce.
- Repeat layers of pudding mixture, biscuits and caramel sauce.
- Cover with the remaining pudding mixture.
- Sprinkle with chopped biscuits; press biscuits gently into pudding mixture with back of spoon.
- Freeze 4 hours or until firm.
- Lift dessert from pan using foil handles; remove and discard foil.
- Place dessert on serving plate.
- Let stand 15 min.
- to soften slightly before cutting into 12 slices to serve.
- Store leftovers in freezer.
