•   Butterscotch Pudding
  • 20 oz. whole milk
  • 4-3/4 oz. light brown sugar, divided
  • -4/5 oz. cornstarch
  • 7-1/4 oz. whole eggs, beaten
  • 1-1/4 oz. unsalted butter, softened
  •   OREO Cream Topping
  • 6 oz. heavy cream
  • 7 oz. OREO Small Cookie Pieces, divided


Nutritional facts are based on a single serving
Calories 300
Total fat 17g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 115mg
Sodium 150mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 23g
Protein 5g
Calcium 10%DV
Iron 10%DV


    Butterscotch Pudding:
  1. Combine  milk and half the sugar in heavy saucepan. Bring to boil on medium heat, stirring occasionally. Combine cornstarch and remaining sugar; add to milk mixture, stirring until smooth.
  2. Stir  small amount of hot milk mixture into eggs to temper; return to saucepan. Bring to boil, whisking constantly. Remove from heat; strain into clean bowl. Whisk in butter using immersion blender. Cool mixture over ice bath, stirring occasionally. Refrigerate until ready to use.
  3. OREO Cream Topping:
  4. Heat  cream to 100°F in heavy saucepan on low heat. Remove from heat; stir in 2 oz. OREO Pieces. Let stand 5 min.; strain. Refrigerate until very cold. Whip cream until soft peaks start to form. (Cream should be very soft.).
  5. Sprinkle  1/4 oz. OREO Pieces onto bottom of each of 10 (4 oz.) glasses. Pipe 1.4 oz. Butterscotch Pudding over OREO Pieces. Repeat layers once. Top each with 0.6 oz. OREO Cream Topping. Refrigerate until ready to serve.
  6. Serving Suggestion:

    Sprinkle with additional OREO Pieces just before serving.


    For a more pronounced butterscotch flavor, prepare using dark brown sugar.

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