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Mint Chocolate Cookies & Cream Pudding Recipe

   
 

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     Mint Chocolate Cookies & Cream Pudding

Category   Desserts - Breads
Sub Category   None
Servings   5

Ingredients
For the chocolate pudding-
2 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee powder
Pinch of salt
1 1/2 cups whole milk
3/4 cup heavy cream
4 ounces milk chocolate, coarsely chopped
 
1 teaspoon pure vanilla extract
For the whipped cookies and cream-
2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
6 drops green food coloring
12 chocolate sandwich cookies, crumbled

Instructions
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, coffee powder, and salt. Gradually whisk in the whole milk and heavy cream, bringing to a low boil over medium-high heat. Boil for two minutes, whisking constantly. Remove from heat and whisk in the milk chocolate and vanilla extract. Stir until completely smooth. Transfer pudding to a medium bowl and cover with plastic wrap (allowing the wrap to touch the surface to prevent a skin to form on the pudding). Chill for two hours, or until the pudding is set. In the bowl of an electric mixer, whisk the heavy cream at medium-high. As it thickens, add in the powdered sugar, peppermint extract and food coloring. When soft peaks form, fold in the crumbled sandwich cookies.
Layer pudding and whipped cream in serving dishes (or in one large dish). Sprinkle the top with crumbled cookies and enjoy! Notes- I was cautious with the peppermint extract, because too much mint is no fun at all. Feel free to (carefully) add a little more than the recipe calls for. I also might add a little more green color next time. I also tossed in a couple extra Oreos, but that just depends on your preference. If you want to make the original recipe, just use 1 teaspoon of pure vanilla extract in the whipped cream instead of peppermint. Eliminate the food coloring, and use regular Oreos.


Originally Submitted
4/19/2012





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