Cookies and Cream Pudding

This Cookies and Cream Pudding is rich, creamy, and decadent feeling with crushed chocolate sandwich cookies in every bite. It's topped off with fluffy whipped cream and more crushed cookies to make it look extra fancy.

One of the best things about pudding is it's pretty simple to make and it's great for summer when it's too hot to turn on the oven.

You'll cook the pudding in a saucepan over the stove before letting it chill in the fridge for two hours and topping it off with homemade whipped cream and more crushed sandwich cookies.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

Let's get started by crushing those sandwich cookies. Any chocolate sandwich cookie with cream in the middle will work. If you've got a food processor, great! If not, no problem! Just place them in a plastic bag and hit them with a rolling pin until they're somewhat fine with only a few large pieces left. Set these aside while we get started on that pudding.

Grab a saucepan and whisk together the sugar, cornstarch, salt, and cocoa powder. Start to cook this mixture on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. You'll need to cook this over low to medium heat, whisking occasionally and scraping the sides of the pan to avoid letting the milk burn.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks until combined.

Keep a close eye on the cocoa mixture because once it starts to bubble it's time to temper the egg mixture. This will help gently bring the temperature of the cream and egg yolks up so that they mix in well when added back to the cocoa mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds before adding it back to the saucepan.

Now's the point where you'll need to turn the heat up to medium high and whisk constantly. If the mixture gets too hot, the eggs will cook so we want to avoid that and keep whisking. Whisk just until the pudding thickens and begins to boil up like hot lava.

Immediately remove the pudding from the heat and whisk in the vanilla, chocolate, and half of the crushed cookies. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Pop these in the fridge to chill for at least two hours.

Once the pudding is done chilling, you can get started on making the whipped cream! Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. It's so easy to make, but so delicious.

Use the back of the spoon to smooth out the tops of each pudding and remove the impressions the plastic wrap left. Top each bowl with a dollop of whipped cream and the rest of the crushed cookies. Dig in and get a delicious scoop of that chocolate pudding, whipped cream, and cookies and cream!

If you're interested in more cookies and cream recipes, check out these Chocolate Cookies and Cream Cookies, Cookies and Cream Milkshakes, and Cookies and Cream Cheesecake Bars. Happy baking!

Print