This seems to be the great debate with Cookie salad. Add some candied nuts like almonds or pecans.Use Oreo cookies to make an Oreo fluff salad.Try shortbread cookies or crushed Vienna fingers instead of the chocolate cookies.Use a splash of lemon juice for a tangy flavor.Add sliced banana or pineapple chunks (be sure to drain fruit).This is the classic version of cookie salad, but here are some more yummy ingredients you can toss in to this dessert salad: I love the combination of the mandarin oranges and pineapple mixed with the vanilla pudding in this recipe. Crushed pineapple – drain the juice on this as well.Frozen whipped topping – thaw out a tub of whip cream or Cool Whip before you start assembling the salad.Milk – We love using whole milk but you can use a cup buttermilk or regular milk or whatever you have on hand.Instant Vanilla Pudding Mix – Make sure it’s instant and not the cook and serve kind.This is how we start but keep reading for suggestions to add in! Refrigerate for an hour or two until chilled.Besides some of those delicious Keebler fudge stripe cookies, you only need a few other ingredients to make a yummy cookie salad recipe. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Step 3 Remove the pudding from the heat and stir in the chocolate or vanilla extract.Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. We are tempering so we don't scramble the eggs. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Step 2 Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190✯.Step 1 In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk.I find that using both gives the pudding the best silky, thick, luscious texture that we all want when we’re eating chocolate pudding! Or roasted marshmallows! You can do anything with it, really.Ī lot of chocolate pudding recipes only call for cornstarch as the thickener, but I like to use both cornstarch and egg yolks, bringing in a little bit of that French custard feel to the pudding. In those cases, I'll usually do something more elaborate, like making a pudding parfait with a graham cracker layer on the bottom, chocolate pudding on top, whipped cream, and chocolate shavings. Since pudding travels so well, I have many times taken it on picnics for dessert or brought it to friends' houses for parties. It’s one of the easiest and quickest desserts you can make, and it's heavenly eaten on its own or as a component in other desserts. Although store-bought chocolate puddings are actually pretty decent in terms of flavor and quality, I absolutely love to make my own chocolate pudding at home.
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