Everybody seems to love those cookies with marshmallow and chocolate on top. But if they get lost in the pantry or forgotten about, the marshmallow sometimes gets too chewy and they aren’t good to eat. The following Slow Cooker Double Chocolate Marshmallow Pudding is the perfect way to use up those cookies in a mouthwatering way. This pudding is very easy to make, and is really a no-brainer.

While this yummy, chocolaty dessert is best served warm, it is also very good served at room temperature.

12 Servings

2 9 oz. packages Marshmallow Fudge Cookies

Chocolate Custard:
5 large eggs
2 cups milk
1/4 cup sugar
1/4 cup unsweetened baking cocoa
1 pinch salt
1 teaspoon vanilla extract

1. Spray the inside of a 3-5 quart slow cooker with non-stick spray.
2. Layer the cookies evenly in the crock.
3. Measure the remaining ingredients into a blender and blend on low speed, scraping the sides down once or twice.
4. Pour the mixture over the cookies and press them down to soak up the liquid.
5. Cover the crock, set the crock to the high setting, and let cook one hour.
6. Turn the crock down to the low setting and let cook about two hours or until the center is set.
7. Tilt the lid to remove any accumulated moisture. Serve warm with sweetened whipped cream or vanilla ice cream. It is also good at room temperature if there are leftovers.

Amount Per Serving
Calories 261 Calories from Fat 90
Percent Total Calories From: Fat 34% Protein 7% Carb. 59%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 7 g
Cholesterol 94 mg
Sodium 328 mg
Total Carbohydrate 39 g
Dietary Fiber 0 g
Sugars 25 g
Protein 4 g

Vitamin A 4% Vitamin C 1% Calcium 0% Iron 3%