Black-And-White Bread Pudding

I found this recipe on the Cool Whip website this morning. The recipe uses Cool Whip Free and I was looking for a recipe using this. Here is the nutritional information from the website: Nutrition Bonus: This delicious baked pudding, made with better-for-you products, can fit into a healthful eating plan. Diet Exchange: 2 Carbohydrate,1 Meat (VL),1 Fat

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 2 quart dish

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

Directions

1. TOSS cookies and bread cubes in greased 2-qt. casserole dish; set aside.
2. 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.
3. BAKE at 350°F 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.