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» Pale Yellow

Cream together butter and sugar until pale yellow.

Mint Chocolate Pudding

Tracy Byrne

Mint Chocolate Pudding | Pale Yellow

We could could call this lazy-man parfaits.  Swap a brownie for some cream filled cookies and instead of individual dishes, one large dish for family-style serving.  This is a great make ahead dish for any holiday function.  It's as easy to make as it is to serve.  Not to mention, it's tasty!

Mint Chocolate Pudding | Pale Yellow

I have two assignments left for grad school and I did one today, but I'm saving one for tomorrow, i.e. procrastination at its finest.  Instead I've been baking cookies, decorating for the holidays, and watching The Hunger Games.  I want to go see The Mocking Jay Part II this week, so I figure it is best to prepare myself.  Have you seen it?

Mint Chocolate Pudding | Pale Yellow

This Monday is a special addition of Secret Recipe Club - holiday treats.  I had the lovely Micha over at Cooking Mimi.  There were so many cookie and dessert choices to choose from, but being primarily a baking blog, I've baked so much!   This pudding recipe sounded perfect for Christmas with the peppermint and chocolate.

Mint Chocolate Pudding | Pale Yellow

Everything about this pudding dessert is simple and lovely whether you make individual dishes in cute little glass bowls or in one larger dish.  I halved the original recipe, but if you wanted to feed a crowd, double or even triple it!  I had a little bit at home to try it and then took the rest to work where we polished it off in two days during lunch!  It's Christmas baking time!  Get out your stretchy pants!!

Mint Chocolate Pudding | Pale Yellow

Print the Recipe!

Mint Chocolate Pudding

Adapted from Cooking Mimi

Yield - 8-10 servings

  • 14-20 mint chocolate sandwich cookies (I used Trader Joe’s Candy Cane Joe Joes)
  • 1 1/4 cup milk (I used sugar-free cashew milk)
  • 1/4 cup + 1 tablespoon sugar
  • 1/8 cup dark cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • additional crushed sandwich cookies and/or crushed candy canes for garnish, optional
  1. Separate the cookies leaving one side with the cream filling and the other side empty.  Place the cookies cream side up in a 9” pie plate.  Fit as many cookies as possible in a single layer, do not worry about holes.

  2. To a heavy bottomed sauce pot add the milk, sugar, cocoa powder, cornstarch, and salt.  Stir and heat on a medium-low flame for about ten minutes or until the mixture begins to bubble and thickens.  This is a process you want to babysit.

  3. Turn off the heat and add the butter, peppermint extract, and 1/2 teaspoon vanilla extract to the pot and stir until well combined and the butter is melted.

  4. Pour the mixture over the cookies in the pie plate and smooth to evenly cover.

  5. Arrange the naked cookie halves over the pudding in a single layer.

  6. Cover with plastic wrap directly touching the cookies/pudding and refrigerate for at least an hour before proceeding to the next step.

  7. Add the heavy cream, sugar, and vanilla to the bowl of a stand mixer with a whisk attachment.  Beat until you have reached stiff peaks.

  8. Spread over the cooled pudding/cookie mix and refrigerate for at least 4 hours before serving.

  9. To garnish, sprinkle the top with crushed cookies and/or candy canes.  Wait to garnish until right before serving to preserve the crunchiness.
Mint Chocolate Pudding | Pale Yellow
SRC | Pale Yellow