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Use a serrated knife to cut 16 cookies in half, arrange the cut cookies (cut side out) in an oval shaped pattern to resemble a football.
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Fill the center of the cookie football shape with 10 whole cookies.
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In a large bowl, beat cream cheese with mixer until creamy. Gradually beat in milk then add dry pudding mix.
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Gently fold in 1 cup whipped topping.
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Spread cream cheese mixture onto cookies on platter.
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Top with remaining cookies in the same fashion.
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Cover with remaining whipped topping.
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Add sprinkles and use icing to draw laces.
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Refrigerate for 12 hours before serving.