CHIPPED BOWL

I love chocolate pudding.  This is a very special chocolate pudding. Not only does it have mint flavoring, but it also has a mint cookie layer, making this the most refreshing and satisfying pudding ever.

Mini Mint Chocolate Pudding Pies, adapted from never (home)maker

Ingredients

• 1-1/2 cups coarsely crushed vegan mint cookies (Newman-O’s work well, leave the filling in if using)
• 3 tablespoons vegan butter substitute (like Earth Balance)
• 2 cups soy milk
• 3 tablespoons cocoa
• 5 tablespoons cornstarch
• 1/3 cup natural sugar
• 1 teaspoon mint extract

Directions

1. Heat butter substitute for the crust in a small saucepan on medium heat.
2. Turn off heat when melted and add crushed cookies. Mix until all parts are thinly coated.
3. Spoon out equal portions of crust mixture into ramekins.
4. Place remaining ingredients in a medium-sized saucepan and whisk together until fully incorporated.
5. Put the pan on medium-high heat and continue to whisk until the pudding becomes thick (about 5 minutes).
6. Pour pudding over the crust and place in the fridge to cool for at least one hour.