Gluten Free Cookie Brownie Cups Food
GLUTEN-FREE FUDGE BROWNIE COOKIE PUDDING CUPS
Layers of our gluten-free Fudge Brownie cookies, hazelnut-infused chocolate pudding, and fresh whipped cream equal total sweet tooth happiness!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
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