Description

This light and creamy no-bake dessert blends homemade vanilla pudding, whipped topping, and crushed gluten-free Oreos for a rich, crowd-pleasing treat.

Ingredients

Vanilla Pudding Base:

Granulated sugar

Cornstarch

Pinch of salt

2 cups milk (dairy or unsweetened almond milk)

3 egg yolks

2 tbsp butter or vegan butter

1 tsp vanilla extract

Mousse Mix-ins:

1 container whipped topping (e.g., SoDelicious Cocowhip or Cool Whip)

1½ cups crushed gluten-free Oreo cookies

Cook Mode Prevent your screen from going dark

Instructions

Make the Pudding: In a saucepan, whisk together sugar, cornstarch, and salt. Add a splash of milk and whisk until smooth. Mix in egg yolks and remaining milk. Cook over medium heat, whisking constantly, until thickened (about 6 minutes). Reduce heat and cook 2 more minutes. Remove from heat and stir in butter and vanilla.

Chill the Pudding: Strain pudding through a mesh sieve into a bowl. Cover with plastic wrap directly on the surface. Refrigerate until fully chilled (can be made in advance).

Fold in Whipped Topping: Once chilled, fold whipped topping into the pudding until light and smooth.

Add Oreos: Gently fold in crushed gluten-free Oreos until evenly distributed.

Chill Again: Cover and refrigerate the mousse for at least 4 hours before serving.

Notes

Use store-bought pudding to save time, but homemade gives better flavor.

For a mocha twist, stir 1 tbsp instant coffee granules into the pudding while cooking.

Serve in cups, jars, or layer in a trifle for presentation.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American