2 cups crushed Oreo cookies (no cream filling)
3 1/2 to 4 tbsp butter
Unsweetened whipped cream:
3/4 cup heavy whipping cream
1/4 tsp vanilla
6 to 8 tbsp unsweetened cocoa
1/2 cup sugar
6 tbsp cornstarch
1/2 tsp salt
4 tsp vanilla
3 cups whole milk
1 cup whole milk (cold)
Some mint leaves (desired strength)
Melt butter. Mix with cookies using a fork until well-coated. Put into a pie dish, pushing against the bottom and the sides of the dish to create “walls” for a crust.
Pour milk into pot and cook on stove. Simmer, do not boil. Stir occasionally. Mix cornstarch, sugar, salt, and cocoa together. Add in 1 cup cold whole milk and mix well. Continue mixing as you pour into heated milk and mix with a whisk. Continue mixing and turn heat up. Cook until mixture boils while continuing to slowly whisk. Continue stirring for one minute before removing from heat. Set aside to cool and add vanilla when pudding is lukewarm. Continue to cool in fridge until chilled.
Pour heavy whipping cream into mixer. Beat on medium-high. Continue mixing while slowly adding vanilla. Beat until cream is thick and fluffy. Set aside.
Once cold, pour pudding into mixer with whipped cream. Beat until well blended. Pour into cookie crumb crust. Slice mint leaves vertically in thin pieces. Stick in pudding arranged standing up to appear like grass.
Suggestions: Use heavy whipping cream that is between two and four days old for best taste. Use the 8 tbsp of cocoa version of pudding for extra rich taste. For extra fluffy pie filling, double ingredients for unsweetened whipped cream.