Cooked Pudding Icebox Dessert

"Another one of my son, Jesse's favourites! Experiment with different cookie crumb crusts as well as pudding mixes. I'll list a few below. You can even have 2 layers! Do not use instant puddings!!!"
 
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Ready In:
30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

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

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