Leftover Cookie Pudding Recipes

LEFTOVER COOKIE PUDDING

Leftover Cookie Pudding image

The holidays have come and gone and you're left with a boat load of cookies. Tough problem. Instead of eating them for days on end, use them to whip up this creamy lemon pudding. It's made with just five ingredients and takes only fifteen minutes to assemble (the refrigerator takes over from there).

Provided by Food Network Kitchen

Categories dessert

Time 8h15m

Yield 10 to 12 servings

Number Of Ingredients 4

Ingredients

Two 14-ounce cans sweetened condensed milk
2 cups cold heavy cream
1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup fresh lemon juice (from 2 to 3 large lemons)
10 to 20 leftover holiday cookies, such as sugar cookies or gingerbread cookies, depending on their size (about 16 ounces total), plus more for serving

Steps:

Whisk the milk and cream in a large bowl until combined. Add the lemon zest and juice and whisk until thickened, about 1 minute.
Spread 2 cups of the pudding mixture in the bottom of a 2 quart casserole dish. Top with one layer of the cookies, breaking them as necessary to cover thoroughly. Repeat layering pudding and cookies until all the pudding is used, ending with pudding. (If your cookies are smaller, you'll use more; if they're larger, you'll use fewer.)
Cover and refrigerate until well chilled, at least 8 hours and up to 24 hours. To serve, top with more lemon zest and cookies.

VANILLA-COOKIE PUDDING

Vanilla-Cookie Pudding image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 vanilla bean
4 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1 cinnamon stick
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
4 soft oatmeal-raisin cookies, crumbled

Steps:

Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.
Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.

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