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
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.
