1 cup chopped chocolate-sandwich cookies (about 8 cookies)
How to Make It
In a medium pan, warm milk and sugar over medium heat (do not boil), stirring until sugar dissolves. In a small bowl, whisk together cream, egg and cornstarch. Slowly whisk cream mixture into warm milk, whisking constantly.
Cook, whisking constantly, until mixture is thick enough to coat back of a spoon, 4 to 6 minutes. Remove from heat; stir in vanilla and butter. Transfer to a bowl and cover with plastic wrap, pressing plastic directly onto surface of pudding. Refrigerate until cold, 1 1/2 hours; pudding will thicken as it cools.
Divide half of pudding among 4 parfait glasses. Sprinkle with half of cookies. Repeat layering with remaining pudding and cookies.
This recipe is fantastic! I've made it multiple times and am about to make it again right now. It tastes like the best cookies and cream ice cream you've ever had -- but in pudding form. It's better if you let it sit a few hours or overnight. The flavors mesh a bit better. YUM.
I made this twice in one week!!!! I was being asked for it again and again! Right amount of flavors in the pudding, but one thing: I only put one cookie for each serving instead os approximately 2 because it gives you less calories and also because the taste of Oreo cookies is strong and takes away from the how good the pudding is itself! We also had this warm, as a liquid, in cups and I made it with semi-skim milk..also for fewer calories. Soooooo good!!!!!
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