Did anyone get a tub of danish butter cookies for Christmas? In our house, they generally sit for weeks and they go stale before we can finish them off. Why not make a danish butter cookie pudding to help finish them off? This recipe is kinda like banana pudding but without vanilla wafers or bananas… lol
We received (OK…Jeremy couldn’t resist buying) a 4 lb tub of danish butter cookies a week before Christmas. It is nearly the end of January and we haven’t even eaten half. I was pondering what to do with them; do I make a pie crust or do I feed them to the dog? I’m joking about feeding them to the dog, but maybe not about the pie crust. Someone had mentioned they wanted a banana pudding, but my household prefers it without the bananas. Lightbulb! I decided to use one of my banana pudding recipes, but without the bananas or vanilla wafers. This recipe takes very little time to whip up; just remember that the butter cookies are much more dense, and you need to let it refrigerate longer to soften them up.
- 42 butter cookies (roughly)
- 8 ounces softened cream cheese
- 8 ounces whipped cream
- 5.25 ounce box instant vanilla pudding
- ⅓ cup sifted powdered sugar
- 1½ cups milk
- ¼ cup heavy whipping cream (can substitute milk or half/half)
- ⅓ cup crushed butter cookies
- Mix instant pudding with 1½ cups of milk with a mixer or whisk until well combined
- In a second large bowl combine softened cream cheese and powdered sugar (just a few tablespoons full at a time)
- Slowly add ¼ cup cream to the cream cheese and powdered sugar
- Add whipping cream a few dollops at a time
- Do not add ingredients too quickly or in large quantities to the cream cheese, you will cause it to be lumpy
- Spread the cream cheese mixture in a thin layer across the bottom of your dish
- Create an even layer of butter cookies (pictured is a 14 inch oval Le Creuset)
- Spread another layer of cream cheese
- Add another layer of butter cookies
- Add the pudding (if it sits too long it is very dense)
- Add the rest of the cream cheese mixture
- Top with layer of butter cookies and crushed butter cookies
- Refrigerate at least 1 hour, but best 2-4 hours
Even after I made the pudding we still had this many butter cookies left.
Doesn’t this look tasty?
Not a bad way to prevent wasted cookies?
What are you cooking this week?