This recipe is an ode to one of my favorite New York City bakeries–Sugar Sweet Sunshine Bakery. They’re famous for their puddings which are much tastier than Magnolia’s. In fact, the two owners of the bakery used to work at Magnolia Bakery before they opened their very own bakery. My absolute favorite pudding there is the “chocolate chip deliciousness”. My roommate and I would go out of my way to get it while we spent time living near the city, and anyone that we recommended it to fell in love and kept going back for it! Since I haven’t been back to NYC since, I figured I should re-create it!
Yield: 36 shot glasses or 1 trifle bowl
-3 cups cold heavy whipping cream
-1 cup powdered sugar
-1 tablespoon vanilla
-2 boxes jello brand instant butterscotch pudding (make according to directions); if you can’t find the instant one just get the cook and serve one but wait til it’s completely cooled down to use it– or if your local store doesn’t carry the jello brand, you can use their generic brand but Jello one is best!)
-1 package of bakery style chocolate chip cookies (Do NOT use chips ahoy or famous Amous) –I get these from my local store–go to the fresh bakery aisle of Vons/Albertsons/Frys and get a package of their chocolate chip cookies. you can make your own but it’s not worth it for this recipe in my opinion. But if you over-baked your cookies or you made a big batch and they’re starting to lose the chewiness factor this is the perfect recipe to use them up in! They will get soft overnight while laying in the pudding mixture
-1/2 cup chocolate chips (whatever kind you like)
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Make the pudding mixture according to directions and let it set
- start by layering the whipped cream, then a layer of butterscotch pudding, then a layer of chocolate chip cookies–continue to layer in this order until your top layer is whipped cream.
- I like to crumble chocolate chip cookies on the top layer and place chocolate chips on top as well.
- refrigerate for a minimum of 24 hours
- DIG IN!! 🙂