Description
An Oreo crust topped with the most luxurious, thick, creamy, chocolaty pudding and a generous dollop of whipped cream!
Ingredients
- FOR THE PUDDING:
- ¼ cups Unsweetened Cocoa Powder
- 3 Tablespoons Cornstarch
- ⅛ teaspoons Salt
- 1 cup Half-and-half
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- FOR THE CRUST:
- 5 whole Oreos + More For Topping
- 1 Tablespoon Unsalted Butter, melted
- Whipped Cream As Desired For Topping
Preparation
For the chocolate pudding:
In a medium sized saucepan, stir together cocoa powder, cornstarch and salt. Slowly pour in the half-and-half, whisking constantly as you do. Place the saucepan over medium/medium-low heat and slowly pour in the sweetened condensed milk, again, whisking the whole time.
Bring the mixture to a boil (just until you see large bubbles staring to form), whisking constantly. Remove from the heat and stir in the butter and vanilla extract. See note. Let the pudding cool slightly while you make the crust.
For the Oreo crust:
Using a food processor, pulse the Oreos until they are finely ground. Mix the crumbs with the melted butter until they come together to form large chunks.
Divide the crust mixture evenly between two pint-sized mason jars. Tamp down the mixture to form a crust. Pour the pudding over the crust, put the lid on, and place in the fridge to cool!
Serve with a generous dollop of whipped cream and a sprinkle of Oreo crumbs and enjoy!
Notes: Whisking constantly and adding the pudding ingredients in slowly will help prevent lumps. However, if you get lumps, run the mixture through a fine-mesh strainer. This will take a bit of elbow grease since it’s so thick!
