What you'll need
Pudding

1/3 cup packed brown sugar

1/4 cup unsweetened baking cocoa

2 tablespoons cornstarch

2 1/4 cups milk

3/4 cup dark chocolate chips

1/3 cup Justin's™ chocolate hazelnut butter blend

2 tablespoons butter, cut into pieces

1 teaspoon gluten-free vanilla

Cookies

1 package (14 oz) Immaculate Baking Co.™ Gluten Free Fudge Brownie Cookie Dough

Sweetened Whipped Cream

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon gluten-free vanilla

Garnish, If Desired

Chocolate shavings

35 mins prep time
1/20 hrs / mins total time
6 servings

Directions
  1. 1

    In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.

  2. 2

    Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.

  3. 3

    In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.

  4. 4

    Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.

Notes

Short on time? Try this recipe with gluten-free instant pudding! Replace all pudding ingredients with 1 box (6-serving size) gluten-free chocolate instant pudding and pie filling mix, milk called for on pudding mix box and 1/3 cup Justin’s™ chocolate hazelnut butter blend. Make pudding as directed on box; beat in chocolate hazelnut butter with whisk until blended. Continue with recipe.

To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of chocolate bar, using long, thin strokes.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition info+