You've got your pudding in my shortbread.
You've got your shortbread in my pudding.
Sounds like you both have a case of true love because when chocolate pudding is combined with a dried-cranberry shortbread crust there are fireworks.
The cookie crust is a crisp complement to the creamy pudding. And the cranberry provides the tart pop that's heavenly with chocolate.
Ingredients
- CRUST
- 2 cups of crushed dried-cranberry shortbread
- 2 tablespoons butter
- 1 tablespoon brown sugar
- FILLING
- chocolate pudding
Directions
Preheat oven to 350ยบ
Add all crust ingredients to a food processor and pulse until combined.
Press mixture into a 9" pie pan, forming a pie crust.
Bake crust for 15 minutes or until golden brown.
Set aside to cool as you make the pudding.
When pudding is ready, pour into shortbread shell. Have small cups ready for any pudding leftovers that don't fit in the pie shell.
Chill for at least 30 minutes.
*Doesn't include time to bake shortbread.
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