Black-and-White Bread Pudding

• 16 OREO Sugar Free Chocolate Creme Sandwich Cookies, coarsely chopped (about 2 cups)
• 6 slices firm white bread, cut into cubes
• 2 cups cold fat-free milk
• 1 cup cholesterol-free egg product
• 1 tsp. vanilla
• 1 cup thawed COOL WHIP FREE Whipped Topping

1. Toss cookies and bread cubes in greased 2-qt.
2. casserole dish; set aside.
3. Beat milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture.
4. Stir gently until well blended; cover.
5. Refrigerate at least 4 hours or overnight.
6. Bake at 350F for 30 min.
7. Uncover.
8. Bake an additional 25 min.
9. or until knife inserted in center comes out clean.
10. Serve warm topped with the whipped topping.

oreo sugar, white bread, cold fat, cholesterolfree egg, vanilla, thawed cool

Taken from www.kraftrecipes.com/recipes/black-white-bread-pudding-51297.aspx (may not work)