All you Oreo cookie lovers will drool over this crunchy, spongy, smooth, creamy dessert. It is heavenly and I am in creamy Chocó heaven while lapping it up. You will ask for a second helping as you just can’t stop at one. So stay warned. Eat at your own risk and discretion!
Summer has started with a bang and it is too hot in the kitchen to cook, so I conjured up this recipe to keep my kitchen and me cool. It is a NO COOK OREO Rosogulla Cream PUDDING after all.
A friend invited me for dinner and I wanted to take a dessert. There were Oreos and cream in the fridge and I found a tin of Rosogullas and a pomegranate too hiding behind the other items in the fridge. I decided to whip up a creamy crunchy delight.So this recipe was as impromptu as can be. I love fusion food, east meets west and how well they blend together. You can make your own version with ingredients of your choice. Nothing can go wrong with this recipe for sure.
An easy no-cook dessert with layers of Oreo crust, whipped cream, cocoa powder, Rosogullas, pomegranate and more Oreos and Chocó chips to garnish.
Recipe for NO-COOK OREO ROSOGULLA CREAM PUDDING
10 Chocolate Oreo Cookies Crushed
1 tbsp cocoa powder
1 tsp sugar syrup from Rosogulla tin
1 lt fresh cream
1 cup powdered sugar
1 tin rosogullas
½ cup pomegranate
For the Topping:
2 tsp Chocó chips
Few Oreos- Chocolate and cream
For the bottom layer-: Place the Oreo cookies in a large zip-lock bag and crush with a rolling pin. Do not make a thin powder but keep them crunchy and crumbly. Layer these crushed cookies in a glass dish. Mix the cocoa powder in the sugar syrup and drizzle over the crushed Oreos making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate until you whip the cream for the next layer.
In a mixing bowl, beat the powdered sugar and cream until thick and fluffy.( For those living in hot climes like me, beat the cream over ice cubes or else it would take ages for the cream to thicken or it would end up as butter) Spread half the cream in an even layer over the crushed Oreos. Refrigerate while the next layer is prepped.
Squeeze out all the syrup from the rosogullas and chop into 4 pieces. Spread over the cream layer and sprinkle the pomegranate over it. It gives a lovely pink colour to the pudding. Refrigerate for 15 minutes.
Spread the remaining cream on top and refrigerate. After 15 minutes, dust a little cocoa powder and decorate the top with the two Oreo flavoured cookies and Chocó chips.
Cover with cling film or foil and refrigerate for 2 hours before serving. NO-COOK OREO ROSOGULLA CREAM PUDDING is ready to be polished off.