Yields: 4-6 servings
Prep Time: 15 minutes
Chill Time: At least 2 hours
Ingredients:
For the Vanilla Pudding:
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups milk (dairy or your preferred non-dairy alternative)
- 3 large egg yolks
- 3 tablespoons butter (or vegan butter substitute)
- 1 tablespoon vanilla extract
For the Oreo Mousse:
- 26 gluten-free Oreo cookies (or similar), roughly chopped or crushed
- 9-ounce tub whipped topping (thawed if frozen), such as Cool Whip or a non-dairy alternative
Instructions
1. Make the Vanilla Pudding:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in a small amount of milk to form a smooth paste. Then whisk in the egg yolks.
- Slowly whisk in the remaining milk.
- Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens (about 6 minutes). Be careful not to let it boil.
- Reduce the heat to low and continue cooking for 2 minutes more, stirring constantly to prevent sticking.
- Remove pan from heat and stir in butter (or vegan butter) and vanilla extract.
- Transfer the pudding to a bowl, cover the surface with plastic wrap, and refrigerate until completely chilled (at least 1 hour).
2. Assemble the Oreo Mousse:
- Once the pudding is chilled, fold in the whipped topping until well combined.
- Gently stir in the chopped or crushed gluten-free Oreos.
3. Chill and Serve:
- Divide the mousse into individual serving dishes or glasses.
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish with additional whipped topping and Oreo crumbs, if desired.
Tips:
- Make it ahead: You can easily make this dessert a day in advance.
- Use your favorite Oreos: There are many gluten-free Oreo varieties available, so pick your favorite flavor to customize this mousse.
- Double-stuffed delight: If you’re a fan of extra creamy, try using double-stuffed gluten-free Oreos.
Enjoy your light, fluffy, and perfectly sweet gluten-free Oreo Mousse!
