I made this cookie pudding magical dessert for Memorial Day and a ton (read: 2) of people asked me for the recipe, so I figured I’d post it here for the world to enjoy…if they’re banning big gulps up north, I figure I better bask in my looming obesity while I still can.
It’s REALLY delicious. Like…think banana pudding, but instead of bananas, chocolate chips. And instead of ‘Nilla Wafers, Chips Ahoy. And instead of vanilla pudding, chocolate pudding. It’s smooth and creamy with just the right amount of texture.
I actually owe 99.9% of the credit for this one to Mike. He stumbled across it after a day of Law Enforcement Networking. They feed them as a reward for writing 1463421459 tickets, and apparently this was one of the desserts, only my version is way better because it has cookie crumbles on top. Duh.
What you need:
– 2 packages instant chocolate pudding (or you can make regular pudding but I’m effort impaired)
– 1 package regular Chips Ahoy chocolate chip cookies (or you can get the chocolate chunk kind, I think these would be equally as delicious)
That’s it. That is literally all this recipe calls for. I mean, you need milk for the pudding, but other than that…
What you do:
– Set aside 4 or 5 cookies for the crumble topping.
– Line the pan with the remaining cookies (bottom and sides). For the corners I had to break a few in half to ensure full coverage. A cookie piece in every bite, y’all. Details.
-Dump the pudding mixture in.
-Stick it in the fridge until it’s ready to serve, and shortly before serving, crush up the 4 or 5 cookies you set aside and sprinkle on top.