Homemade Oreo Pudding Parfaits

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Okay, so I hate artificial flavorings, things made with preservatives, and anything with hydrogenated oils. But sometimes, if the kids and I are at America’s number one super store monstrosity (I think you can guess what I’m referring to), and buying three week’s worth of groceries, I usually will let loose and buy my two favorite kinds of junk food: Doritos and Oreo flavored Jell-o.

Now, I cannot tell you any secret for Doritos—that is a trade secret combination of spices, MSG, and unmentionable deliciousness—but I have come up with my own version of Oreo pudding, which my kids and I have deemed quite good in its own right.

Oreo Pudding Parfaits

2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies (or,since you’re making this from scratch, I recommend the Newman-O’s organic)

1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.

2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.

3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.

whipped cream

1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar

Combine all ingredients with an electric mixer until stiff peaks form.

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