Striped Pudding Parfait with “Dirt” Topping

1Preheat 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.

2In 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.

3Meanwhile, 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.

4To 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.