Chocolate Oreo Pudding For Two – a delicious recipe with u00bc, Cornstarch, Salt, Milk, Butter, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the chocolate pudding:
2
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.
3
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.
4
For the Oreo crust:
5
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.
6
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!
7
Serve with a generous dollop of whipped cream and a sprinkle of Oreo crumbs and enjoy!
8
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!
195
kcal
Calories
12
g
Fat
19
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: FOR THE PUDDING:, 1/4 cups Unsweetened Cocoa Powder, 3 Tablespoons Cornstarch, 1/8 teaspoons Salt, and more.
Yes, Chocolate Oreo Pudding For Two falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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