Dulce de Leche Dessert

I wanted to post this today so that you can make this in time for your Cinco de Mayo celebration. I had a hard time choosing what dessert to make for Cinco de Mayo - it was between this and margarita pie, so I'll have to save the pie for another time!

This easy no-bake dessert comes together very quickly and is delicious.

First, line your loaf pan with foil. You need to do this so you can lift the dessert out later. Then, add 12 vanilla wafers, lining the bottom of the pan.



Whisk together the pudding mixes and milk until it starts to thicken, then fold in the whipped topping, stirring well to incorporate the pudding.

Layer about 1/3 of the pudding over the cookies, spreading it out evenly.



Add 12 more cookies, and then drizzle half the caramel syrup over the top of the cookies.



Next, add half of the remaining pudding over the cookies, then another layer of cookies, and more caramel syrup. Top with the remaining pudding. I love anything having to do with caramel, so I drizzled a bit more caramel syrup on top! Then crush 4 wafers and sprinkle over the top of the dessert. I did this by placing them in a small baggie and just crushing with my fingers.



Cover the dessert with foil and freeze for at least four hours.

Thaw about 10 minutes before serving. Remove the dessert using your foil "handles" and cut into slices to serve.



The taste combination here is really delicious, but I thought it was a little clunky to try to eat the cookies as they were, and somewhat tricky to slice cleanly. Next time, I'm going to coarsely chop the wafers instead of leaving them whole.

For more tempting treats, visit Mouthwatering Mondays at A Southern Fairytale.

Dulce de Leche Dessert

40 vanilla wafers, divided
2 - 3.4 oz pkg. white chocolate instant pudding
1-1/4 cups cold milk
1 8 oz. container whipped topping, thawed
1/4 cup caramel ice cream topping

Arrange 12 wafers on bottom of 9x5-inch loaf pan lined with foil. Beat pudding mixes and milk with whisk 2 min. Add whipped topping; spoon 1/3 over wafers in pan. Top with 12 wafers and 2 Tbsp. caramel topping. Repeat layers of pudding mixture, wafers and caramel topping. Cover with remaining pudding mixture. Chop 4 wafers; sprinkle with chopped wafers; press gently into pudding mixture.

Freeze 4 hours or until firm. Lift dessert from pan, using foil handles. Place on serving plate. Let stand 10 min. to soften slightly before serving.