Oreo Pudding

Oreos, cheese spread and whipping cream are the key ingredients in this simple yet drop dead delicious dessert.

Serves: 4-5

Ingredients:

For the ganache

• 1/3 cup chopped dark cooking chocolate (100g)
• ¼ cup whipping cream

For the pudding

• 2/3 cup cheese spread
• ¼ cup icing sugar
• 1 tsp. vanilla essence
• ¾ cup whipping cream
• ¼ tsp. instant coffee (crushed)

For the crust

• 28 Oreo cookies
• ¼ cup melted butter

For the topping

• ½ cup whipping cream
• ¼ cup Oreo Cream

Instructions:

1. Put your large mixing bowl in the fridge; it needs to be cold to whip cream well.
2. Chop the dark cooking chocolate and add it to a pot along with the whipping cream. Heat the mixture while continuously stirring until the chocolate melts. This will happen quickly, so keep an eye on it.
3. Add the cheese spread, icing sugar and vanilla essence to a mixing bowl (not the one you put in the fridge) and using your electric handheld mixer, beat the mixture on medium speed until smooth and well combined. For us this took around 1 minute. Set it aside.
4. Add ¾ cup whipping cream to the chilled large bowl and beat on high speed until you get soft peaks (soft peaks mean when you take the beater out of the whipping cream, the beater would have peaks that barely hold their shape and flop easily). For us this took 6 minutes.
5. Gradually add the chocolate ganache (from step 2) along with the instant coffee. Keep beating on medium speed until completely mixed (1-2 minutes) and stiff peaks are formed (stiff peaks mean when you lift the beaters from the mixture, the peaks hold their shape and if you hold the bowl upside down over your head, the mixture would not fall on to your head).
6. Then gradually add the mixture to the cheese spread mixture from step 3 and fold gently until just combined.
7. Using a spoon, scoop the cream out of the Oreo cookies and set the cream aside for later use (we’ll need ¼ cup of Oreo cream for this recipe). Then put the leftover Oreo cookies into your blender and grind for about 2 minutes until evenly crushed.
8. In a bowl, add ¼ cup melted butter to the crushed Oreo cookies and mix until evenly combined.
9. You can prepare this pudding in individual serving glasses (we did ours in 4 x 3-inch dessert glasses) or in a 6-inch glass tray. The pudding is going to have 2 Oreo layers, 2 pudding layers and 1 whipping cream layer on top. So, with that in mind, divide the Oreo and butter mixture into two and add that to the dessert glasses to make the bottom layer. Divide the pudding similarly and add a pudding layer on top of the Oreo layer and spread evenly. Make one more Oreo layer and pudding layer.
10. To make the whipped cream topping, add ½ cup of whipping cream to a large bowl (the bowl needs to be chilled beforehand again) and beat on medium speed for 5 minutes until soft peaks are formed. Then add ¼ cup of Oreo cream and beat on high speed for another 5 minutes until stiff peaks are formed.
11. Divide the whipping cream evenly among the dessert glasses and place on top of the pudding. You can sprinkle some crushed Oreos on top for decoration.
12. Refrigerate the pudding for at least an hour before serving.