12 oz Tin of Christmas Cookies
1 cup Eggnog
1 cup Milk cold
3.4 oz Instant Vanilla Pudding 1 package
Cool Whip thawed
To a medium bowl or measuring cup, add milk and instant vanilla pudding and whisk together until incorporated. Set aside so it will set up a bit before pouring. Open the Cookie Tin and remove the papers. Wash and dry the tin. Put the cookies in the tin and pour eggnog evenly over the cookies. Let the cookies soak up the eggnog for about 5 minutes. Next, use a potato masher or ground beef masher to crunch up the cookies in the tin into large pieces. Now evenly pour the milk/vanilla pudding mixture over the eggnog soaked crushed cookies. Spoon the cherry pie filling over the cookies in an even layer.
Cover with lid and place it in the refrigerator. Chill for at least 1 hour or overnight. Top with Cool Whip and sprinkles before serving, spoon out individual portions into bowls and enjoy!