- 1 container New Grains Gluten-Free Chocolate Chip Cookie Dough (16 oz.)
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 batch chocolate pudding (recipe below)
- 1 batch sweetened whipped cream (recipe below)
Preheat oven to 325 F. Grease a 9 inch glass or ceramic pie dish. Press cookie dough into the bottom of pie dish and bake for 15-20 minutes (or until lightly golden). Remove from oven and cool.
When the cookie crust is almost cool, beat together softened cream cheese and sugar until well blended. Spread over cooled cookie crust and refrigerate.
While crust and cream cheese layer are chilling, make chocolate pudding. (recipe below)
Pour pudding over chilled crust and cream cheese layer and refrigerate for several hours. Serve with a dollop of whipped cream. (recipe below)
Homemade Chocolate Pudding
- 1 cup sugar
- 1/4 c cornstarch
- 1/4 cup cocoa
- 1/4 tsp salt
- 3 cups milk
- 3 egg yolks
- 2 tbsp butter
- 2 tsp vanilla
In a sauce pan combine sugar, cornstarch, cocoa, and salt. Turn heat on to medium and whisk in milk. Stir frequently. When the mixture starts to thicken, temper in the eggs and cook for a couple more minutes. Remove from heat and whisk in the butter and vanilla.
Sweetened Whipped Cream
- 1 cup heavy whipping cream
- 1/2 tsp vanilla
- 2 tsp powdered sugar
Beat until desired consistency is achieved.
Credit to Carly Wood with www.thegardenspotblog.com for this recipe!