I am so excited to share today’s recipe with you: Amazing Pudding! It is seriously the best pudding I think I’ve ever had, fo realz! It is a layered pudding with Oreos, fresh raspberries, and homemade chocolate pudding topped with meringue. I know it sounds crazy good, doesn’t it? The Oreos absorb some of the pudding and raspberry juice so they get just a bit soft and still are just a bit crunchy. Oh, it’s just so good!
I modified this recipe from a baked Nanner and Niller recipe. First, I cut the original recipe in half. Then I basically, replaced the banana with raspberries and tossed them with just a bit of flour to help absorb some of their juiciness. Then I replaced the Nilla wafers with Oreos, The first time I just left the Oreos whole, which made them a bit too concentrated and too crunchy, so the second time through I twisted the Oreos in half which worked out much better and they were more evenly spread throughout the pudding. Lastly, I replaced one tablespoon of flour in the pudding for cocoa powder and added some mini chocolate chips to the pudding for a more intense chocolate flavor. All combining for the most Amazing Pudding!!
Let’s start with the pudding! In a medium saucepan combine the flour, cocoa powder, sugar, and salt.
Separate the egg whites from the egg yolks. Set the egg whites aside for now.
Whisk the egg yolks and milk together.
Stir the milk mixture into the saucepan.
Heat and stir the mixture together until very well combined. Make sure none of the flour gets caught in the side of the saucepan. That’s what happened to me the first time I made this and the pudding turned out quite thin.
Bring the mixture to a boil, stirring constantly, until thickened.
Stir in the chocolate chips, until melted.
Remove the pudding from the heat and stir in the vanilla. Set aside for a moment.
In a large bowl toss the fresh raspberries with the flour, until they are well coated. Set aside.
Line your Oreos up so that you have three, approximately even stacks. That way you won’t have to guess if you have 1/3 of the Oreos or if you actually have 1/2 the Oreos, etc.
Now, in your oven-safe bowl, layer the ingredients as follows: 1/3 of the Oreos (twisted in half to expose the filling), 1/3 of the flour coated raspberries, 1/3 or the pudding, repeat twice. Set aside for a moment.
In a small bowl whip the egg whites until they start to get foamy.
Whip in some sugar.
Continue to whip until stiff peaks form.
Pile the meringue onto the pudding.
Spread the meringue out over the pudding all the way to the edges so that you are sealing in the pudding.
Bake the pudding at 425F for about 10 minutes or until the meringue is a beautiful golden brown.
This pudding is best served immediately! It’s alright after it’s been in the refrigerator, but it is so, so good warm from the oven. If you like Oreos and you like raspberries you are going to love this pudding. Even if you aren’t much of a pudding fan you will love this! My mom doesn’t care much for pudding but she has a hard time leaving this pudding alone! Of course, she loves raspberries so perhaps that’s the difference. Anyway, enjoy this Amazing Pudding!
Have you ever had Nanner’s and Nillers?
- 2T. flour
- 1T. cocoa powder
- ⅔c. sugar
- smidgen salt
- 2 eggs - separated
- 1½c. milk
- ½c. mini chocolate chips
- 1t. pure vanilla extract
- ½ package Oreos, twisted apart to expose filling
- 3c. fresh raspberries
- 2T. flour
- 3T sugar
- Preheat oven to 425F.
- In a medium saucepan combine the 2T. flour, cocoa powder, ⅔c. sugar, and salt.
- Whisk together the egg yolks and milk.
- Slowly combine the mixture in the saucepan with the milky egg yolk.
- Heat and stir until the mixture thickens.
- Stir in the chocolate chips until melted. Remove the saucepan from the heat and stir in the vanilla. Set aside.
- In a large bowl combine the raspberries with the 2T. flour.
- In a 1.5qt oven safe bowl layer the pudding as follows: ⅓ Oreos, ⅓ raspberries, ⅓ pudding, repeat twice more.
- In a small bowl, whip the egg whites until they are foamy, then gradually add the 3T. sugar. Whip until stiff peaks form.
- Spread the meringue over the pudding all the way to the edges to seal the pudding underneath the meringue.
- Bake at 425F for about 10 minutes or until the meringue is a lovely golden brown.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
p.s. This is another recipe that I modified from that same Nanner and Niller recipe if you’re interested Peach Raspberry Pudding!