Prep 20 mins
Cook 10 mins
Another one of my son, Jesse's favourites! Experiment with different cookie crumb crusts as well as pudding mixes. I'll list a few below. You can even have 2 layers! Do not use instant puddings!!!
- 1⁄4 cup margarine
- 1 1⁄3 cups chocolate cookie crumbs, I use Oreo baking crumbs
- 1 tablespoon granulated sugar
- 1 (385 ml) 2% evaporated milk, NOT sweetened condensed milk
- 1 1⁄4 cups 1% low-fat milk
- 1 semi-sweet chocolate baking square
- 106 g Jell-O chocolate pudding and pie filling, NOT instant pudding
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- Pre-heat oven to 350 degrees F.
- Melt margarine, stir in Oreo crumbs and sugar. Press firmly into a sprayed 11 x 7 pan. I know this is an odd size but 9 x 13 is too large and your dessert layers will be too skinny. 9 x 9 would be fine as well.
- Bake for 10 to 15 minutes and cool completely.
- In a saucepan mix together evaporated milk, 1 % milk, baking chocolate and pudding mix. Cook on medium low until bubbling and thickened - I make sure I cook this for 10 minutes on low, stirring with a wire whisk constantly.
- Remove from heat and stir in vanilla extract.
- Cover with sprayed plastic wrap (this will prevent a tough skin from forming) and leave on the counter until room temperature.
- When cooled, whisk again just to smooth it up and spread carefully over cooled crust.
- Cover again with plastic wrap and refrigerate until firm.
- Whip cream with a packet of Dr. Oetker's whipping cream stabilzer and spread over fully cooled pudding - decorate with nuts or toasted coconut.
- VARIATIONS: Are endless! I have made the above version with 2 layers: chocolate cooked pudding AND coconut cooked pudding. Another is chocolate AND banana cooked puddings. You can substitute the Oreo crumbs for graham crumbs and use vanilla or butterscotch puddings instead - omit the square of baking chocolate in these cases.