Cookies and Cream Pudding

Cookies and Cream: one of the classic flavors that’s sure to please almost anyone. It’s sweet and chocolate-y with that sense of nostalgia that makes you think of all the cookies and cream themed desserts you had as a kid. So why not make Cookies and Cream Pudding? It’s rich, creamy, and decadent feeling and has crushed chocolate sandwich cookies in every bite. Pure nostalgia.

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.

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.

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 Cookies and Cream Milkshakes. Happy baking!

Cookies and Cream Pudding

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Cookies and Cream: one of the classic flavors that’s sure to please almost anyone. It’s sweet and chocolate-y with that sense of nostalgia that makes you think of all the cookies and cream themed desserts you had as a kid. So why not make Cookies and Cream Pudding? It’s rich, creamy, and decadent feeling and has crushed chocolate sandwich cookies in every bite. Pure nostalgia.

• Author: Marisa Guerra
• Prep Time: 2 hours and 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours and 30 minutes
• Yield: 4 to 6 servings
• Category: Dessert

Ingredients

Cookies and Cream Pudding

• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 2 1/2 cups whole or 2% milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 1 tsp vanilla
• 3 oz bittersweet chocolate, finely chopped
• 10 chocolate sandwich cookies

Whipped Cream

• 1 cup heavy cream
• 1 1/2 tbsp sugar

Instructions

Cookies and Cream Pudding

1. Crush chocolate sandwich cookies in a food processor or plastic bag with a rolling pin until they are somewhat fine with a few large pieces left. Set aside.
2. Whisk the sugar, cornstarch, salt, and cocoa powder together in a saucepan.
3. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
4. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
5. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg 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.
6. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
7. Remove the pudding from the heat and whisk in the vanilla, chocolate, and half of the crushed cookies.
8. 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. Chill for at least two hours.

Whipped Cream

1. 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. Cover and refrigerate until ready to use and slightly whisk before using if need be.

Assembly

1. Once pudding is chilled, top each bowl with a dollop of whipped cream and the rest of the crushed cookies.
2. Enjoy!

 

Keywords: cookies and cream, pudding, summer, chocolate