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Slow Cooker Cookie Pudding Recipe


Have you ever cleaned out your cupboards or a storeroom and discovered a package of your favorite cookies that are past the “use by” date? Rather than throwing them away, this Slow Cooker Cookie Pudding will eliminate the need to throw the cookies away and waste the money spent. (Of course, there are limits – you won’t want to make pudding out of cookies that have gone rancid or have bugs.)
””
The idea for this pudding came from a menu at a Doubletree hotel that listed “bread pudding” that was made with their famous cookies. I had some cranberry orange cookies that were left over from my Christmas cookie baskets; they were too stale to eat, so I layered them in the slow cooker and poured a mixture similar to one that I use in bread pudding. The results were spectacular! The official Hancock tasters swooned and nobody guessed that the dessert was made of something that could easily have been thrown away.

You can use almost any stale cookies in this cookie pudding. It works with both homemade and store bought cookies, has a minimum of ingredients, and the variations of cookies to use are endless. Pictured is the pudding made with Cranberry Orange Drizzles. The pudding is so good made with these cookies, I plan to double the recipe next time so that I can let enough go stale to make this pudding again. I’m sure other readers would love to hear about the kinds of cookies you have used in this pudding; please let us know in the Desserts Forum.

12 Servings

Pudding:
5 eggs
1/4 cup sugar
2 cups milk
1/4 teaspoon salt
1 tablespoon vanilla

36 (2" in diameter), stale cookies or the equivalent of broken cookies

Sauce:
5 tablespoons custard powder
3 tablespoons sugar
2 1/4 cups milk
  1. Pudding: Mix the eggs, sugar, milk, salt, and vanilla, until smooth.

  2. Spray the inside of a 3-4 quart slow cooker with non-stick spray.

  3. Layer the cookies in the crock; they should fill the crock about 2/3 full.

  4. Pour the egg mixture over; press the cookies down to soak up the liquid.

  5. Cover and cook on high for one hour; turn down to low and cook 2-3 hours or until the custard is set.

  6. Serve with custard sauce and whipped cream.

  7. Sauce: Mix the custard powder with the sugar in a microwaveable container.

  8. Whisk in the milk.

  9. Microwave on high for 3 minutes; whisk until smooth, then microwave to boiling.

  10. Whisk until smooth and serve warm over the pudding.

Amount Per Serving
Calories 114 Calories from Fat 45
Percent Total Calories From: Fat 39% Protein 19% Carb. 42%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 100 mg
Sodium 117 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 7 g
Protein 5 g

Vitamin A 5% Vitamin C 1% Calcium 0% Iron 2%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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