Preheat oven to 350 degrees F (180 degrees C).
Oreo® Chocolate Sandwich Cookies (20)
to a blender or food processor and blitz until finely ground. Add the
Butter (1/3 cup)
and pulse to combine.
Press evenly into the base and sides of a 9-inch pie pan. Bake for 10-15 minutes until firm.
For the next layer, make the
Brownie Mix (1/2 box)
according to package directions. Ours needed
Oil (1/4 cup)
Water (2 Tbsp)
. In a large mixing bowl, mix until smooth.
Pour mixture onto the crust. Bake for 10-15 minutes or as long as needed for a toothpick stuck into the center to come out clean. Let cool and place in the fridge to chill while you make the pudding.
To make the pudding, first set the
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (2/3 cup)
Butter (2 Tbsp)
in a medium bowl.
In a medium saucepan, whisk together the
Granulated Sugar (1/2 cup)
Unsweetened Cocoa Powder (1/4 cup)
Corn Starch (1/4 cup)
. Add the
Whole Milk (2 cups)
, little by little, while whisking to incorporate it fully. Whisk in the
Egg Yolks (4)
. Heat the mixture over medium heat, stirring constantly until it has thickened and reaches a low boil.
Whisk the pudding for another minute, then immediately pour it over the butter and chocolate. Let stand for 1 minute, then whisk until butter and chocolate are melted and fully combined.
Pour over the cooled brownie. Cover with plastic wrap, making sure to press it gently into the surface of the pudding. Chill until the pudding has set, at least 3 hours (overnight is best).
Heavy Cream (1 cup)
in a cold bowl with
Powdered Confectioners Sugar (2 Tbsp)
Vanilla Extract (1/2 tsp)
until soft peaks form, then whip a tiny bit more to add structure.
Once the pudding is set, add whipped cream (leave a 1-inch border). Shave
Chocolate (to taste)
over the top and serve.