A family favorite – how can you go wrong with Oreos, cream cheese and chocolate pudding, with a few gummy worms thrown in.  Well, when you’re gluten intolerant, and possibly lactose intolerant … you can still make it work!  Check out the recipe here … and see how Abby and I did this time around!

Gluten-free Oreos are expensive … and don’t taste very good.  So I used my good ol’ stand-by chocolate cookie crust cookie (flourless chocolate peanut butter cookies) and didn’t even need additional butter to make it into a crust after they were baked.  The cream cheese filling, I found a dairy-free alternative by Tofutti, but then I added normal heavy whipping cream – still trying to find a dairy-free substitute for that.  We used a chocolate instant pudding mix … which in America is different to what we find in Australia.  The Australian instant pudding mixes are more of a mousse-type texture – this one was definitely a pudding.  I used almond milk, and halved the amount of milk required just so it actually formed a pudding, rather than slush!  That part actually wasn’t too bad.  And gummy worms are naturally (!) gluten-free and dairy-free so they weren’t a problem.

Overall, the taste was superb, Grant gave it his approval, so that was all that mattered!  And Abby and I had a ball making it, and testing it to make sure we got the proportions correct.  Unfortunately I did have a reaction after eating it, so I’m going to stay away from dairy products again for a bit now and test it out again a little later.

Until next time, enjoy cooking at home … with the kids!

Sarah