Danish Butter Cookie Pudding

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

danish butter cookie pudding

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.

DANISH

Danish Butter Cookie Pudding
Author: 
Recipe type: Dessert
 
Don't let those danish butter cookies go to waste. This Danish Butter Cookie Pudding is loaded with cookies, cream cheese, whipped cream, and vanilla pudding. Easy dessert for a family dinner or pot luck.
Ingredients
  • 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
Instructions
  1. Mix instant pudding with 1½ cups of milk with a mixer or whisk until well combined
  2. In a second large bowl combine softened cream cheese and powdered sugar (just a few tablespoons full at a time)
  3. Slowly add ¼ cup cream to the cream cheese and powdered sugar
  4. Add whipping cream a few dollops at a time
  5. Do not add ingredients too quickly or in large quantities to the cream cheese, you will cause it to be lumpy
  6. Spread the cream cheese mixture in a thin layer across the bottom of your dish
  7. Create an even layer of butter cookies (pictured is a 14 inch oval Le Creuset)
  8. Spread another layer of cream cheese
  9. Add another layer of butter cookies
  10. Add the pudding (if it sits too long it is very dense)
  11. Add the rest of the cream cheese mixture
  12. Top with layer of butter cookies and crushed butter cookies
  13. Refrigerate at least 1 hour, but best 2-4 hours

Even after I made the pudding we still had this many butter cookies left.

danish butter cookies

 

Doesn’t this look tasty?

danish butter cookie pudding

 

Not a bad way to prevent wasted cookies?

What are you cooking this week?

A Southern Mother

 

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2 Comments

  • Reply hchybinski 28/01/2015 at 9:20 am

    Oh my word – my godmother used to have that tin of cookies ALL THE TIME – and they are SO good!! It’s been AGES since I’ve had them.

    • Reply Jess 28/01/2015 at 9:52 am

      I can’t stand for things to go to waste. If we lived closer, I would send you some! I could make 2 or 3 more puddings and a pie crust, and still have a few cookies left over.

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