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1
Pre-heat oven to 350 degrees F.
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2
Melt margarine, stir in Oreo crumbs and sugar.
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3
Press firmly into a sprayed 11 x 7 pan.
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4
I know this is an odd size but 9 x 13 is too large and your dessert layers will be too skinny.
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5
9 x 9 would be fine as well.
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6
Bake for 10 to 15 minutes and cool completely.
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7
In a saucepan mix together evaporated milk, 1 % milk, baking chocolate and pudding mix.
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8
Cook on medium low until bubbling and thickened - I make sure I cook this for 10 minutes on low, stirring with a wire whisk constantly.
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9
Remove from heat and stir in vanilla extract.
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10
Cover with sprayed plastic wrap (this will prevent a tough skin from forming) and leave on the counter until room temperature.
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11
When cooled, whisk again just to smooth it up and spread carefully over cooled crust.
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12
Cover again with plastic wrap and refrigerate until firm.
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13
Whip cream with a packet of Dr. Oetker's whipping cream stabilzer and spread over fully cooled pudding - decorate with nuts or toasted coconut.
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14
VARIATIONS: Are endless!
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15
I have made the above version with 2 layers: chocolate cooked pudding AND coconut cooked pudding.
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16
Another is chocolate AND banana cooked puddings.
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17
You can substitute the Oreo crumbs for graham crumbs and use vanilla or butterscotch puddings instead - omit the square of baking chocolate in these cases.
