Cookie Tin Cake
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Indulging in the holidays often means savoring nostalgic flavors and sweet treats that warm your heart. One such delight is the Cookie Tin Cake, a festive and delightful dessert that’s as simple to whip up as it is to enjoy. Reminiscent of the cherished holiday cookie tins we receive, this layered cake combines crunchy cookies, creamy filling, and a splash of holiday spirit—all in one dish. Perfect for gatherings, this dessert is not just a treat; it’s a conversation starter, evoking smiles and memories with every spoonful.
What Makes This Recipe Special
If you’re on the fence about trying this dessert, let me convince you! Cookie Tin Cake is not only budget-friendly, but it also packs a playful twist that kids and adults alike adore. It’s incredibly quick to make—perfect for the holiday hustle. With minimal ingredients, it transforms a simple tin of cookies into an impressive and delectable centerpiece for your next holiday celebration. Whether you’re hosting a family brunch or planning a cozy dinner, this dish is sure to brighten the occasion.
“My family couldn’t get enough of this Cookie Tin Cake! It’s a unique dessert that combines all my favorite flavors into one bite. The cherry filling is the perfect touch!” – Happy Home Cook
Preparing Cookie Tin Cake: A Step-by-Step Overview
Creating this delightful dessert is a breeze. First, you’ll blend your liquids and pudding to form a creamy base. Next, you’ll soak your Christmas cookies in egg nog, breaking them into bite-sized pieces. Layering does the rest of the magic, culminating in a chilled and gorgeous dessert.
Here’s what you’ll need to gather to make this delicious treat a reality.
What You’ll Need
- 12 oz Tin of Christmas Cookies
- 1 cup Egg Nog
- 1 cup Cold Milk
- 3.4 oz Instant Vanilla Pudding (1 package)
- Cherry Filling
- Cool Whip (thawed)
- Christmas Sprinkles
Note: Feel free to use alternative flavors of pudding and pie fillings to get creative with this dish!
Step-by-Step Instructions to Make Your Cookie Tin Cake
- In a medium bowl or measuring cup, whisk together the cold milk and instant vanilla pudding until they’re well incorporated. Set aside so it can thicken slightly.
- Open the cookie tin and remove any wrappers. Leave the cookies in the tin, then pour the egg nog evenly over them. Let them soak for about 5 minutes.
- Using a potato masher (or a sturdy utensil), gently crush the cookies into large pieces. Remember, you don’t want crumbs—just chunky pieces, about the size of a bite!
- Pour the milk and pudding mixture evenly over the soaking cookies and allow it to settle into the cookie layer.
- Spoon the cherry pie filling over the top, creating an even layer over the cookie mixture.
- Place the lid on the tin and refrigerate for at least 1 hour. This crucial step allows the pudding to set, merging the flavors beautifully.
- Before serving, top with Cool Whip and sprinkle with festive Christmas sprinkles. Spoon into bowls and enjoy!
Best Ways to Serve Cookie Tin Cake
Serve your Cookie Tin Cake in individual clear dessert cups for a beautiful presentation. The layered look is not only appetizing but also adds a gourmet touch. Pair it with a warm spiced latte or hot cocoa for a cozy winter vibe. Alternatively, a scoop of vanilla ice cream on the side can elevate the dish, providing a delightful contrast in temperature and texture.
Keeping Leftovers Fresh
If you have any leftovers (a rarity, I promise), they can be stored in the refrigerator for up to 3 days. Be sure to keep it covered or in an airtight container to maintain its freshness. If you want to prepare ahead of time, the assembled dessert can also be frozen for up to a month—just be sure to thaw it overnight in the fridge before serving.
Helpful Cooking Tips
- Consider using flavored egg nog for an additional layer of flavor. Your guests will appreciate the unexpected twist!
- If you’re short on time, feel free to use pre-packaged cookies, but homemade ones will yield even more flavor and texture.
- Allowing the dessert to chill longer enhances the flavor, so if you have a few hours to spare, go for it!
Creative Twists on Cookie Tin Cake
While the classic version is a hit, don’t hesitate to experiment! Try swapping the cherry filling for raspberry or blueberry for a berry explosion. You can also use chocolate pudding with crushed chocolate cookies for a richer take or incorporate peppermint extract into the Cool Whip for a festive flair.
FAQ
How long does Cookie Tin Cake take to prepare?
The hands-on prep time is around 20-30 minutes, but remember to chill for at least 1 hour before serving for best results.
Can I make this dessert ahead of time?
Absolutely! You can prepare it the night before and let the flavors meld overnight. Just make sure to store it properly.
What if I can’t find Christmas cookies?
No problem! Any cookies you enjoy will work—think gingerbread, sugar cookies, or even Oreos!
Now that you’re armed with all the necessary details, it’s time to make this delightful Cookie Tin Cake. Embrace the festive flavors and enjoy the sweet moments together with family and friends!
Cookie Tin Cake
Ingredients
Method
- In a medium bowl or measuring cup, whisk together the cold milk and instant vanilla pudding until they’re well incorporated. Set aside.
- Open the cookie tin, remove any wrappers, and pour the egg nog evenly over the cookies. Let them soak for about 5 minutes.
- Gently crush the cookies into large pieces using a potato masher or sturdy utensil.
- Pour the milk and pudding mixture evenly over the cookies.
- Spoon the cherry pie filling over the top.
- Place the lid on the tin and refrigerate for at least 1 hour.
- Before serving, top with Cool Whip and sprinkle with festive Christmas sprinkles. Spoon into bowls and enjoy!
