White Chocolate Orzo Pudding Food

CHOCOLATE AND VANILLA OREO PUDDING

Steps:

• Crush one bag of Oreos.
• Place crushed Oreos, butter and 1/2 cup of milk in microwave-safe bowl.
• Defrost for 2 minutes.
• Mix with electric mixer of beaters for 3 minutes.
• Press into bottom of 9 x 13 dish.
• Freeze for 30 minutes.
• Mix puddings separately. Follow package directions plus mix in 8 oz of cream cheese into each mix.
• Chill each for at least 15 minutes.
• When freezing and chilling is complete, layer vanilla pudding over Oreo crust.
• Layer chocolate pudding over vanilla pudding.
• Cover with cool whip.
• Crush 1/3 - 1/2 of remaining Oreos. Sprinkle on top of cool whip.
• Chill for 3 hours or overnight. You can also freeze if desired.

ORZO SAUCEPAN PUDDING

Steps:

• Combine the milk and sugar in a small heavy saucepan.
• Scald milk, stirring, over medium-low heat.
• Stir in orzo.
• Cook,stirring frequently and adjusting the heat to prevent milk from boiling over, until mixture is very thick and orzo tender to the bite, 20 to 25 minutes.
• Off heat, stir in the vanilla.
• Pour mixture into a large bowl or 4 individual custard cups.
• Cool slightly.
• Serve warm or at room temperature.

WORLD'S BEST OREO® FUDGE

Steps:

• Line a 13x9-inch baking pan with parchment paper.
• Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes. Remove saucepan from heat; stir white chocolate chips and marshmallow creme into the sugar mixture until completely melted. Add vanilla extract; stir.
• Gently fold 1/2 cup crumbled cookies into the white chocolate mixture until just incorporated; spread into the prepared pan. Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.

ORZO PUDDING

Steps:

• Preheat oven to 350° F. Combine milk and orzo in heavy medium saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender, stirring mixture occasionally and scraping bottom of pan, about 15 minutes.
• Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend. Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and just begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide pudding among four 3/4-cup custard cups. Place custard cups in 8x8-inch baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm, or cover and chill up to 1 day.