We've made Chocolate Cookies and Cream Pudding, but what about a classic vanilla version? This Cookies and Cream Pudding combines creamy vanilla pudding with crushed Oreos for a delicious treat. It's even topped with homemade whipped cream!
This pudding is so easy to make. It cooks in a saucepan on the stove and then is chilled for at least two hours. Once chilled, you'll top it off with homemade whipped cream and crushed Oreos.
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.
Crush 10 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.
Whisk the sugar, cornstarch, and salt together in a saucepan. 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.
Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
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.
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.
Remove the pudding from the heat and whisk in the vanilla 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. Chill for at least two hours.
Once the pudding is well chilled, 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.
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. Enjoy!
PrintCookies and Cream Pudding
This Cookies and Cream Pudding combines creamy vanilla pudding with crushed Oreos for a delicious treat. It's even topped with homemade whipped cream!
- 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
- 148 grams (¾ cup) sugar
- 28 grams (¼ cup) cornstarch
- ¼ tsp salt
- 570 grams (2 ½ cups) whole or 2% milk
- 113 grams (½ cup) heavy cream
- 3 large egg yolks
- 1 tsp vanilla
- 10 chocolate sandwich cookies, including filling, plus a few more for topping
Whipped Cream
- 113 grams (½ cup) heavy cream
- 1 tbsp sugar
Instructions
Cookies and Cream Pudding
- Crush 10 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.
- Whisk the sugar, cornstarch, and salt together in a saucepan.
- 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.
- Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
- 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.
- 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.
- Remove the pudding from the heat and whisk in the vanilla 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. Chill for at least two hours.
Whipped Cream
- Once the pudding is well chilled, 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.
Assembly
- 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. Enjoy!
Notes
- Pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days. If making in advance, wait to add the crushed cookies as they'll become too soggy in the fridge over time. Wait to make the whipped cream until right before you're going to serve the pudding.
Leave a Reply