Chocolate Cookie Crumb Pudding with Whipped Cream
So you’re craving something chocolatey, creamy, and borderline inappropriate for a weekday… but you’re not in the mood to bake for hours or wash half your kitchen? Same.
Chocolate Cookie Crumb Pudding with Whipped Cream—the dessert that looks fancy, tastes ridiculous, and requires shockingly little effort. It’s basically proof that you can have nice things without suffering.
This is the kind of dessert you make when you want compliments but also want to stay in your pajamas. No judgment. I fully support this lifestyle choice.
Why This Recipe Is Awesome
First of all, it’s stupidly easy. No ovens throwing tantrums, no complicated techniques, no “let rest for 14 hours while chanting softly.” You crush cookies, layer stuff, chill, and boom—dessert glory.
Second, it’s pure comfort food. Chocolate cookies soaked into a creamy pudding situation? That’s not dessert—that’s therapy. IMO, this should be covered by health insurance.
Third, it’s idiot-proof. I’ve made this half-asleep and it still turned out amazing. If you can stir and resist eating all the cookie crumbs straight from the bowl, you’re qualified.
And lastly, it’s customizable AF. Fancy dinner? Casual craving? Midnight snack you don’t want to talk about? This pudding fits all vibes.
Ingredients You’ll Need
- Chocolate sandwich cookies – The cheaper ones work too. Don’t overthink it.
- Milk – Whole milk = richer pudding. Low-fat works, but it’s less fun.
- Heavy cream – Because we’re not here to make diet pudding.
- Cornstarch – The unsung hero that thickens everything like magic.
- Sugar – Regular white sugar. This is not the time to get experimental.
- Cocoa powder – Unsweetened, unless you enjoy chaos.
- Vanilla extract – A small splash, big personality.
- Salt – Just a pinch. Yes, it matters. Trust me.
- Whipped cream – Homemade or store-bought. Zero judgment.
- Chocolate shavings or extra crumbs (optional) – For drama and aesthetics.
Step-by-Step Instructions
- Crush the cookies.
Toss them into a zip-top bag and smash with a rolling pin, or pulse in a blender. You want crumbs, not dust. Texture = happiness. - Make the pudding base.
In a saucepan, whisk milk, sugar, cocoa powder, cornstarch, and salt. Do this before turning on the heat unless you enjoy lumps and regret. - Cook it gently.
Heat over medium, stirring constantly. It’ll look boring… then suddenly thicken like it has places to be. Remove from heat once smooth and glossy. - Add the good stuff.
Stir in vanilla and a splash of heavy cream. Taste it. Smile. Try not to eat it straight from the pot. - Layer like a pro.
In glasses or a dish, add cookie crumbs, pudding, more crumbs, more pudding. Repeat until you feel powerful. - Chill out. Literally.
Refrigerate for at least 2 hours. This lets the crumbs soften and the flavors mingle like old friends. - Top and serve.
Add whipped cream, extra crumbs, chocolate shavings—whatever makes you feel fancy. Serve cold and accept compliments gracefully.
Nutritional Facts
| Nutrient (per serving) | Approx. Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Sugar | 24 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Let’s be real—this isn’t a salad, but it does deliver comfort, energy, and joy, which are important nutrients IMO. The milk and cream add calcium and protein, and the cocoa brings antioxidants (yes, I’m reaching—but let me have this). Portion control helps, but also… life is short. Enjoy the pudding.
Common Mistakes to Avoid
- Not stirring the pudding constantly. Walk away for 10 seconds and it will betray you.
- Using cookie dust instead of crumbs. You want layers, not chocolate sand.
- Skipping the chill time. Warm pudding is fine, but chilled pudding is elite.
- Over-sweetening. The cookies already bring sugar to the party—don’t invite too much more.
- Eating all the whipped cream first. I mean… relatable, but try to pace yourself.
Alternatives & Substitutions
- No chocolate cookies? Use graham crackers + extra cocoa powder. It works shockingly well.
- Dairy-free? Swap milk and cream for coconut milk. Bonus: subtle tropical vibes.
- Want it richer? Add a handful of chopped dark chocolate to the hot pudding. Dangerous, but worth it.
- Lower sugar? Reduce sugar slightly and use dark chocolate cookies. It’s still indulgent, just less aggressive.
- Feeling fancy? Add a splash of coffee or espresso powder. Chocolate loves caffeine.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. It actually gets better after a few hours. Plan ahead and look impressive.
Do I have to use whipped cream?
No, but… yes. It balances everything. Don’t rob yourself of joy.
Can I freeze it?
Technically yes, but the texture changes. IMO, pudding prefers the fridge life.
Is this kid-friendly?
Very. Just be prepared to share—or hide a secret portion for yourself.
Can I use instant pudding mix instead?
Sure, but homemade tastes better and makes you feel like a kitchen wizard.
How long does it last in the fridge?
About 3 days. Assuming it survives that long.
Final Thoughts
This Chocolate Cookie Crumb Pudding with Whipped Cream is proof that dessert doesn’t need to be complicated to be incredible. It’s cozy, indulgent, and just fancy enough to feel special—without demanding your soul in return.
Make it for guests, make it for family, or make it at midnight when no one’s watching. Now go impress someone—or yourself—with your new dessert skills. You’ve earned it. 🍫
