This is one of those recipe experiments that went a different direction than I planned, but was nevertheless, fabulous. Chocolatey and crunchy, and totally delish. And as a frozen dessert treat, great for a hot afternoon, which we're still getting here.
Chocolate Chip Pudding Pie
The ingredients are simple:
* Chocolate chip cookies
* Instant Chocolate pudding
* Almond flavoring or Amaretto non-dairy creamer
* One average pie tin
1. First, make yourself a batch of chocolate chip cookies. I use the standard Toll House recipe, slightly modified. Sometimes I include a 1/4 cup rolled oats, and a handful of chopped walnute, but this time I had some delicious crunchy almond granola and I threw a handful of that in the batter. Thus began the almond avalanche.
(The hard thing, of course, is the temptation to just stop and eat the cookies. Or, the dough, if you're a dough-eater like me. Just leave enough to cover the pie tin!)
I think next time I try this, I'll try baking one ginormous cookie right in the bottom of the pie tin.
3. Mix up your instant chocolate pudding. Or make it from scratch if you're feeling adventurous. Me, I'm lazy. Cold milk, pudding mix, wire wisk, 5 minutes and you're good to go. I replaced 1/4 cup of the milk required with 1/4 cup Amaretto flavored creamer, but if you don't have that, you could just use a few drops of almond flavoring.
I let the pudding set up a bit before pouring it into the pie tin, hoping it would be thick enough to keep the cookies down, but some of the smaller chunks floated to the top anyway. So I just kept out a portion of the pudding, waited for it to fully set, and then poured it over the top to make a smooth surface. Sprinkle almonds on top to complete the almond theme. Place in freezer for an hour or so.
This stuff was so delicious!! Frozen pudding is my new favorite, and with chocholate chip cookies for a crust, it's a winner with me all the way around.