Ingredients
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
1
package (14 oz) Immaculate Baking Co.™ Gluten Free Fudge Brownie Cookie Dough
1
cup heavy whipping cream
2
tablespoons powdered sugar
1/2
teaspoon gluten-free vanilla
Chocolate shavings
Preparation
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.
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.
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.
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.
