I Love Chocolate Cream Pie, But…
I saw a recipe for Chocolate Cream Pie in a Jar in the October/November 2020 issue of Cook’s Country magazine. Half and half, sugar and salt simmered on the stovetop; egg yolks, cornstarch and sugar whisked in a separate bowl; eggs tempered with the hot mixture and the whole thing cooked to 180°F; removed from the heat, butter, two kinds of chocolate and vanilla extract whisked in, contents passed through a fine strainer, etc., etc. Too much work for me! I mean, it’s just pudding, right?
How About A Cheater Version?
You will need six 4-ounce Ball mason jars for serving.
- 1 5.9 oz. box Jello Instant Chocolate Pudding Mix
- 3 cups whole milk
- 6 Oreo cookies, crumbled
- 1 can Reddi-wip whipped cream
Make the pudding per the box instructions and refrigerate for 1 hour until chilled.
Place 1 tablespoon of crumbled cookies in the bottom of each jar, then add 1/2 cup of pudding. Top with whipped cream and sprinkle with remaining crumbled cookies.
Wasn’t that easy? Yes, almost too easy.
Make Your Own Whipped Cream
If you want to make things a bit more difficult, make homemade whipped cream.
- 1 cup heavy cream, chilled
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Beat in a stand mixer at medium speed to soft peaks, 1 to 3 minutes.
Do It The Hard Way With The Full Recipe
Want to make this dessert the hard way? I’ve posted the complete recipe for Chocolate Cream Pie in a Jar at The Virtual Weber Bulletin Board.