Cookies and Cream Pudding

1. 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.
2. Whisk the sugar, cornstarch, and salt 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 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. Once the pudding is well chilled, combine heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

1. Use the back of the spoon to smooth out the tops of each pudding and remove the impressions the plastic wrap left.
2. Top each bowl with a dollop of whipped cream and the rest of the crushed cookies. Enjoy!