One of my (many, many) favorite things about living in NYC is the food. I’ve never experienced food the way I’ve had it here. If you’ve ever spent any time here, you’ll likely agree. From the nicest restaurants, to the pizza, to the neighborhood spots, to the food trucks, there is certainly no lack of amazing food.
And part of that is all the amazing bakeries here. I have visited so many yet still have a pretty lengthy mental list of more to visit someday.
A while back, Quinn and I stopped for a treat at Sugar Sweet Sunshine. After much deliberation, I chose their Chocolate Chip Pudding. Now, this is no ordinary pudding. No, it’s far more than that. It’s a combination of crumbled chocolate chip cookies, whipped cream, and butterscotch pudding. And it’s amazing.
Ever since I had that fabulous pudding, I’ve not been able to stop thinking about it. I knew I wanted to recreate it somehow but wasn’t exactly sure how I wanted to do it. Then, the idea of this pie grabbed hold of my brain, and I absolutely had to make it.
I started with a chocolate chip cookie crust. It’s simply a variation of a chocolate chip cookie baked into a tart pan or pie pan. I am quite fond of my tart pan, as is evident on the pages of BoB. But, in my experience, this type of crust works better in a tart pan, although it will do okay in a pie pan. It just may a bit trickier to serve.
Next comes butterscotch pudding. I used the same pudding recipe I shared with you last week. Then, that’s topped with sweetened whipped cream. And sprinkles, because this is the kind of dessert that practically demands sprinkles.
Once you put all of that together and let it chill for a bit, you will have the pleasure of experiencing what is now one of our all-time favorite desserts. It’s so sweet and soft and creamy and full-on fantastic that you’ll have a hard time getting your fill of it!
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