Layered Oreo and Double Cream Pudding
This heavenly no-bake layered dessert pairs a crunchy crushed Oreo crust with silky white cream and rich chocolate pudding. Perfectly chilled, it is a quick and crowd-pleasing summer treat that looks as stunning as it tastes.
Ingredients for 2 servings
Instructions
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1
Separate the cream filling from the 8 Oreo cookies using a knife, placing only the chocolate biscuits into a food processor.
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2
Pulse the cookies into fine crumbs, add 1 tbsp of butter, and blend again until evenly combined.
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3
Divide the crushed Oreo mixture equally between two dessert glasses, pressing and leveling it gently with the back of a spoon.
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4
In a small saucepan, combine 500 ml milk, 3 tbsp cornstarch, 3 tbsp sugar, and 2 tbsp whipping cream powder, then whisk thoroughly until smooth.
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5
Cook over medium heat while stirring continuously until it boils and thickens, then reduce heat to low and cook for 3 minutes after boiling.
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6
Pour the hot white cream evenly over the cookie base in both glasses.
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7
In a clean saucepan, combine 500 ml milk, 2 tbsp cornstarch, 3 tbsp sugar, and 2 tbsp cocoa powder, whisking well to eliminate any lumps.
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8
Bring to a boil over medium heat while stirring constantly, then reduce to low heat and cook for 3 minutes after boiling until thickened.
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9
Carefully pour the chocolate cream layer over the white cream layer in both glasses.
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10
Set the glasses aside for 5 minutes to cool, then garnish with crushed nuts and whole pistachios as desired.
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11
Refrigerate for 1 to 2 hours before serving chilled.
