DECADENT CHOCOLATE PUDDING
4 cups whole milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
2 teaspoons vanilla extract
Pinch of salt
8 vanilla or chocolate cookies, crushed (I used gluten free)
1. Combine the milk, sugar, cocoa powder, cornstarch, vanilla and salt in a large saucepan. Place it over medium-high heat and cook, whisking often, until the mixture thickens, about 5 minutes. If lumps start to form, reduce heat and whisk well to break up the lumps.
2. Set out 8 ramekins (or little lunch containers!) and sprinkle half of the cookie crumbs into them. Spoon 1/2 cup of the pudding over the crumbs in each dish, and top with the remaining crumbs.
3. Cover and refrigerate for at least 3 hours before serving. The pudding will keep in the refrigerator for up to 3 days.