Ingredients
Units
Scale
- 1 party-sized package Golden Oreos
- 1 lb strawberries, sliced
- 1 (8 oz) package of cream cheese, room temperature
- 3 egg yolks, beaten
- 2 C whole milk
- 1 C powdered sugar
- 1 C granulated sugar
- 1/3 C all-purpose flour
- 1/4 C + 2 tbsp salted butter, room temperature
- 1/2 tbsp vanilla extract
- 1/2 tbsp vanilla bean paste
- 2 tsp cornstarch
Instructions
- Fill a double boiler or medium-sized saucepan just under halfway with water. Heat the water over high heat until it’s at a rolling boil, then reduce the heat to medium-high. If you’re using a saucepan, place a large bowl over the saucepan to make a double boiler – the bowl should be big enough so that it sits on the rim of the saucepan. Do not let it touch the water below: if it does, remove some of the water from the pan.
- Add the two tablespoons of butter along with all of the flour and granulated sugar to the bowl and whisk them together. The butter will melt, and you should have a mixture resembling cornmeal.
- Slowly whisk in the milk, one-half cup at a time, making sure it’s completely incorporated before you add more milk. Once all the milk has been added continue whisking the mixture for 10-12 minutes, until slightly thickened. It should coat the back of a spoon and the sides of the bowl – don’t move to the next step until this happens.
- Now it’s time to temper the egg yolks: ladle a few tablespoons of the hot milk mixture into the bowl of beaten egg yolks, whisking the entire time. Repeat this step until you’ve added about half a cup of liquid to the yolks.
- Whisk the tempered egg yolks into the bowl of pudding mixture, and continue to whisk for another 12-15 minutes. You don’t need to whisk constantly, but at least every 5 minutes or so. Once the pudding has thickened – you should be able to pick up spoonfuls of it that will run off and drip from the spoon after a few seconds – remove the bowl or boiler from heat.
- Stir in the vanilla extract and vanilla bean paste, whisking vigorously to make sure it’s well distributed. Set the pudding aside to cool while you make the sweetened cream cheese.
- To a large bowl with a hand mixer, or the bowl of your stand mixer with the whisk attachment affixed, add the cream cheese, powdered sugar, cornstarch, and remaining butter. Beat on high speed for 5-6 minutes, until completely combined.
- Fold the cream cheese mixture into the pudding and pop it into the fridge to cool off while you prep your serving dish.
- Line the bottom of your serving dish with crushed golden Oreos and strawberry slices. Spoon in about a third of the pudding and top with more crushed oreos and strawberries. Next, you guessed it: more pudding! Continue layering until the dish is full. Garnish as you see fit: I chose Strawberry Crunch Crumble and strawberry whipped cream.
- Refrigerate for at least 8 hours before serving. This will keep covered in the fridge for about 4 days.
- Prep Time: 15
- Cook Time: 15
