Rich, chocolatey bliss.
Growing up, I always loved "Dirt": A chocolate pudding dessert with ground Oreos on top. The really yummy ones always had a gummy worm or two coming out of the pudding. Why did the gummy worms make it taste better? This dessert is similar, but just a bit fancier. Maybe a little healthier, too. I did mention there are bananas in the middle, right?
No need to make your own pudding. Instant pudding is actually used in the original recipe. But, if you want a super decadent chocolate pudding (with the added bonus of being gelatin-free), the recipe below is a winner.
The recipe actually fills a 9"x13" pan (and would cut beautifully), but I halved it and made about 6 (large) individual servings. But if you're making it to bring to a Memorial Cookout (hint, hint), the 9"x13" would be perfect.
Grownup "Dirt": No Bake Oreo Pudding DessertIngredients:
- 30 (or about 2-1/2 cups) Oreo cookies, finely crushed
- 6 Tbsp. butter, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 2 Tbsp. cold milk
- 1 (8 oz.) tub Cool Whip, thawed, divided
- 4 bananas, sliced
- *2 (3.9 oz.) pkg. chocolate instant pudding
- *3-1/4 cups cold milk
- 2 Tbsp. chocolate syrup
Mix cookie crumbs and butter, press onto the bottom of a 9"x13" dish. Refrigerate until ready to use.
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip and spread over crust. (I found starting in the middle and working out to the edges helped keep the crust crumbs in place.) Top with bananas.
Beat pudding mixes and 3-1/4 cups milk with a whisk for 2 minutes. Spread over bananas. Let stand 5 minutes or until thickened. Cover with remaining cool whip. Refrigerate for 4 hours. Top with chocolate syrup just before serving.
Source: Kraft Food and Family Magazine
Yield: 8 servingsIngredients:
- 4 c. whole milk
- 1 c. sugar, divided
- Pinch of salt
- 1/3 c. Dutch process cocoa powder
- 1/3 c. cornstarch
- 3 large egg yolks
- 2 oz. bittersweet chocolate (65%-75%), finely chopped
- 2 Tbsp. unsalted butter, cut into small pieces
- 2 tsp. pure vanilla extract
In a small bowl, combine the remaining ½ c. of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling. Remove from the heat, make sure the mixture isn't boiling, and one at a time, whisk in the egg yolks, then the chocolate, butter, and vanilla extract. Whisk constantly until the chocolate has dissolved. Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl.
Spoon into desired serving bowls, and cover with plastic. If you don't want a skin to form on the pudding, place the plastic directly on top of the pudding. Chill in the refrigerator for at least 2 hours.
Source: slightly adapted from New Classic Family Dinners