1 1/2 quarts sliced fresh strawberries or raspberries
Fresh mint leaves
Fresh strawberries or raspberries (optional)
Heat oven to 375 degrees F.
Cut cookie dough in half lengthwise and then in half again lengthwise, for a
total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place
on ungreased baking sheets.
Bake for 11 to 13 minutes or until light golden brown.
Cool on baking sheets
for 1 minute; remove to wire racks to cool completely.
Beat milk and pudding mix in large bowl until blended. Fold whipped topping into
Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch
glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding.
Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining
pudding mixture over strawberries. Top with remaining crushed cookies.