VANILLA-COOKIE PUDDING
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.
- Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
- Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.
LEFTOVER COOKIE PUDDING
The holidays have come and gone and you're left with a boat load of cookies. Tough problem. Instead of eating them for days on end, use them to whip up this creamy lemon pudding. It's made with just five ingredients and takes only fifteen minutes to assemble (the refrigerator takes over from there).
Provided by Food Network Kitchen
Categories dessert
Time 8h15m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Whisk the milk and cream in a large bowl until combined. Add the lemon zest and juice and whisk until thickened, about 1 minute.
- Spread 2 cups of the pudding mixture in the bottom of a 2 quart casserole dish. Top with one layer of the cookies, breaking them as necessary to cover thoroughly. Repeat layering pudding and cookies until all the pudding is used, ending with pudding. (If your cookies are smaller, you'll use more; if they're larger, you'll use fewer.)
- Cover and refrigerate until well chilled, at least 8 hours and up to 24 hours. To serve, top with more lemon zest and cookies.
CHOCOLATE CHIP PUDDING COOKIES
These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. They are very cake-like in texture.
Provided by Sue Haser
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 119 mg, Sugar 13 g
EASY PUDDING COOKIES
Bring together two dessert favorites when you make a batch of Easy Pudding Cookies. Easy Pudding Cookies have "easy" in the name, so you know you'll have a batch of warm, gooey and moist cookies ready in no time!
Provided by My Food and Family
Categories Chocolate Recipes
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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