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2–2.5 quart glass dish (oval like the photo, or an 8×8 / 9×9 dish)
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Medium saucepan
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Whisk
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Rubber spatula
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Mixing bowl
Creamy Layered Delight Recipe (Step-by-Step)
Step 1: Make the cookie crumble
Crush cookies into fine crumbs (a food processor is easiest, or a zip bag + rolling pin).
In a bowl, mix:
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cookie crumbs
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melted butter
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sugar (if using)
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pinch of salt
The texture should look like damp sand and clump when pressed.
How to use it:
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Press about 1 cup of crumbs into the bottom of the dish for a base (optional but recommended).
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Reserve the remaining crumbs for the topping.
Tip: If you prefer a softer dessert like the photo, don’t press too hard—just lightly pack the base so it stays tender.
Step 2: Cook the vanilla cream layer (no-lumps method)
In a saucepan (off heat), whisk together:
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sugar
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cornstarch
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salt
Slowly whisk in the milk until smooth.
Place over medium heat and whisk constantly. After 6–10 minutes, it will start to thicken. Once it thickens, keep whisking until it gently bubbles (this “activates” the cornstarch fully).
If using egg yolks (recommended for richness):
In a small bowl, whisk egg yolks. Slowly add a ladle of hot milk mixture to the yolks while whisking (this tempers them). Then pour the yolk mixture back into the saucepan and whisk for 1–2 minutes more until thick and glossy.
Remove from heat. Stir in:
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butter
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vanilla extract
You should have a thick, smooth, pudding-like custard.
Step 3: Cool slightly (important!)
Let the custard sit for 5–10 minutes, stirring once or twice. This helps prevent steam from creating condensation that can soften the topping too much.
If you’re adding whipped cream: let custard cool until warm (not hot), so it doesn’t melt the whipped layer.
Step 4: Layer it up
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Spread the warm custard evenly over the crumb base.
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If using whipped cream: fold whipped cream gently into the custard (for a lighter texture) or spread whipped cream as a separate layer on top of custard.
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Sprinkle the reserved cookie crumbs generously over the top.
Step 5: Chill until set
Cover and refrigerate for at least 4 hours, ideally overnight.
That long chill is what transforms it from “pudding in a dish” to a perfectly sliceable, scoopable layered dessert.
Pro Tips for Perfect Layers
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Whisk constantly while cooking the custard to avoid lumps and scorching.
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Let it bubble briefly once thick—cornstarch needs heat to fully set.
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Cool slightly before topping so crumbs stay golden and not soggy.
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Chill long enough—4 hours minimum, overnight is best.
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Want a cleaner slice? Chill overnight and use a sharp knife wiped clean between cuts.
Easy Variations (Make It New Every Time)
Lemon Creamy Layered Delight
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Replace vanilla with 1 tbsp lemon zest + 2–3 tbsp lemon juice.
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Top with crumbs + a little extra zest.
Chocolate Version
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Whisk ¼ cup cocoa powder into the sugar/cornstarch mixture.
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Add ½ cup chopped chocolate at the end for extra richness.
Banana Pudding Style
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Add sliced bananas between base and custard.
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Use vanilla wafers (classic).
Strawberry Cheesecake Vibes
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Add a thin layer of strawberry jam or pie filling under the custard.
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Mix 4 oz softened cream cheese into the custard at the end (ultra creamy).
Coconut Dream
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Replace 1 cup milk with coconut milk.
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Add toasted coconut on top with the crumbs.
Serving Ideas
This creamy layered dessert is best served cold:
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Scoop into bowls for that soft, pudding-like texture.
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Slice into squares for neat servings on a dessert plate.
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Serve with fresh berries, a drizzle of caramel, or shaved white chocolate.
Storage and Make-Ahead
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Fridge: Store covered for up to 4 days.
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Make ahead: Perfect for making the night before an event.
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Freezing: Not recommended (custard texture can become watery after thawing).
Frequently Asked Questions
Can I use instant pudding instead of stovetop custard?
Yes. Use 2 large boxes of instant vanilla pudding and prepare with cold milk according to package directions (often slightly less milk helps it set firmer). Then layer as written and chill.
Why is my custard runny?
Common causes:
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didn’t let it bubble after thickening
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incorrect cornstarch measurement
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not chilled long enough
Fix: next time, cook 1–2 minutes longer after thickening and chill overnight.
Can I make it less sweet?
Absolutely. Reduce sugar to ½ cup and use a cookie that isn’t very sweet (like digestive biscuits).
How do I prevent a “skin” on the custard?
Press plastic wrap directly on the surface while it cools for 10–15 minutes, then remove before layering crumbs.
