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Gluten-Free Fudge Brownie Cookie Pudding Cups

gluten-free fudge brownie cookie pudding cups Dessert
Gluten-Free Fudge Brownie Cookie Pudding Cups
  • Prep 35 min
  • Total 1 hr 20 min
  • Servings 6

Layers of our gluten-free Fudge Brownie cookies, hazelnut-infused chocolate pudding, and fresh whipped cream equal total sweet tooth happiness! MORE+ LESS-

May 2, 2018

Ingredients

Pudding

1/3
cup packed brown sugar
1/4
cup unsweetened baking cocoa
2
tablespoons cornstarch
2 1/4
cups milk
3/4
cup dark chocolate chips
1/3
cup Justin's™ chocolate hazelnut butter blend
2
tablespoons butter, cut into pieces
1
teaspoon gluten-free vanilla

Cookies

1
package (14 oz) Immaculate Baking Co.™ Gluten Free Fudge Brownie Cookie Dough

Sweetened Whipped Cream

1
cup heavy whipping cream
2
tablespoons powdered sugar
1/2
teaspoon gluten-free vanilla

Garnish, If Desired

Chocolate shavings

Steps

Hide Images
  • 1
    In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.
  • 2
    Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.
  • 3
    In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
  • 4
    Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.

Expert Tips

  • Short on time? Try this recipe with gluten-free instant pudding! Replace all pudding ingredients with 1 box (6-serving size) gluten-free chocolate instant pudding and pie filling mix, milk called for on pudding mix box and 1/3 cup Justin’s™ chocolate hazelnut butter blend. Make pudding as directed on box; beat in chocolate hazelnut butter with whisk until blended. Continue with recipe.
  • To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of chocolate bar, using long, thin strokes.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe

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