Black-And-White Bread Pudding - cooking recipe

Ingredients

2 cups snackwell's sugar-free chocolate cream-filled cookies, coarsely chopped
6 slices white bread, cut into cubes
2 cups nonfat milk, cold
1 cup egg substitute
1 teaspoon vanilla
1 cup Cool Whip Free, thawed

Preparation

TOSS cookies and bread cubes in greased 2-qt. casserole dish; set aside.
BEAT milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
BAKE at 350\u00b0F for 30 minute Uncover. Bake an additional 25 minute or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.