Skip to main content
Epicurious
Cookbooks

Angela’s Chocolate Pudding and Cookies

Recipe information

  • Yield

    Serves 8 to 12

Ingredients

2 (3.5-ounce) boxes chocolate pudding (“cook and serve”)
4 cups cold milk
1 can Nestlé table cream
1 can condensed milk
2 (3.15-ounce) packages Goya Maria cookies (Mexican butter cookies)

Preparation

  1. Step 1

    Make the chocolate pudding with the milk following the package instructions. Let the pudding rest for 2 to 3 minutes, then add the table cream and condensed milk, mixing well.

    Step 2

    Into a large, round glass bowl, pour enough of the chocolate mixture to cover the bottom of the container. Add a layer of the Maria cookies, then top with a layer of the pudding; repeat this procedure until the cookies and chocolate mixture are used up. Let the dessert rest in the refrigerator for 2 hours, then slice into portions, spoon out onto plates, and serve.

Food Trucks
TagsPuddingDessertNut FreeEasyCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.