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Prep Time
10 mins
Cooking Time
2 h
Total Time
2 h 45 m
Serves
8

Ingredients

1 cup
chocolate cookie crumbs
250 mL
2/3 cup + 2 tbsp
sugar, divided
150 mL + 30 mL
2 tbsp
butter, melted
30 mL
½ cup
cornstarch, divided
125 mL
4 cups
milk, divided
1 L
2
eggs, divided
1 tsp
vanilla extract
5 mL
¼ cup
unsweetened cocoa powder
60 mL
¼ tsp
salt
1 mL
16
gummy worms

Directions

Step 1
Preheat oven to 325°F (160°C). In bowl, mix cookie crumbs and 2 tbsp (30 mL) sugar. Stir in melted butter until crumbs are coated. Transfer mixture to parchment paper-lined baking sheet. Bake 8 to 10 min. until crisp; cool completely. Set aside.
Step 2
In medium heavy-bottomed saucepan, stir together 1/3 cup (75 mL) sugar and 1/4 cup (60 mL) cornstarch. Gradually whisk in 2 cups (500 mL) milk until cornstarch dissolves and mixture is smooth. Place over medium heat. Cook, whisking constantly, over medium heat until mixture just comes to a simmer. In bowl, whisk 1 egg, then slowly whisk in 1/2 cup (125 mL) hot milk mixture. Gradually stir mixture back into saucepan. Stirring constantly, bring to a simmer. Reduce heat to low and cook 1 min. to thicken. Remove from heat. Stir in vanilla. Transfer to bowl and press plastic wrap directly onto surface (to prevent "skin" from forming on surface). Chill at least 2 hr. until cold.
Step 3
Meanwhile, in clean, medium heavy-bottomed saucepan, stir together remaining 1/3 cup (75 mL) sugar, remaining 1/4 cup (60 mL) cornstarch, cocoa powder and salt. Gradually whisk in remaining 2 cups (500 mL) milk until cornstarch dissolves and mixture is smooth. Place over medium heat. Cook, whisking constantly, over medium heat until mixture just comes to a simmer. In bowl, whisk remaining egg, then slowly whisk in 1/2 cup (125 mL) hot milk mixture. Gradually stir mixture back into saucepan. Stirring constantly, bring to a simmer. Reduce heat to low and cook 1 min. to thicken. Transfer to bowl. Press plastic wrap directly onto surface. Chill at least 2 hr. until cold.
Step 4
To assemble parfaits, spoon 2 tbsp (30 mL) vanilla pudding into bottom of 8 glasses (approx. 6 oz/170 mL each) then spread 2 tbsp (30 mL) chocolate pudding over top. Repeat layers once more. Sprinkle on with crumb “dirt topping” and garnish with 2 gummy worms per glass.

Tip

Using a heavy-bottomed saucepan will offer even gentle heat so pudding doesn’t scorch or lump.
Use mason jars instead of glasses so you can make pudding in advance and seal with lids to store in refrigerator.
For a gluten-free dessert, use gluten-free cookie crumbs.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ recipe):
Calories:
340
Fat:
9 g
Saturated Fat:
4 g
Carbs:
57 g
Fibre:
1 g
Sugar:
37 g
Cholesterol:
65 mg
Protein:
7 g
Sodium:
230 mg