Whenever I get an email from someone who has a recipe to share, my experience has been that that recipe is pretty darn delicious! If it was a hit in your family, it’s probably going to be a hit in ours. So it was with Jan R. from Mesa. She sent me a recipe for something called Chocolate Fluff, and let me tell you, it’s now on my recipe radar! Simply put, I love it, and I think you will too! Here’s Jan’s story:
“The recipe for Chocolate Fluff goes way back to the1950’s, when I spent my childhood in southeast Iowa. I was the oldest of three sisters, but only two of us had arrived by the Chocolate Fluff time frame. We had big family gatherings for all major holidays. (Of course, I was relegated to the “kids table” until I was about 20 years old!) Mom was the one who introduced Chocolate Fluff to the family. She was an avid recipe clipper for as long as I can remember, so she could have even found it in the newspaper. Mom would make Chocolate Fluff for large family gatherings. Back then, nobody knew about watching your calories or fat intake. It was definitely a special treat—not an everyday dessert. Somewhere along the way, maybe by the time I was in high school, Chocolate Fluff faded away from Mom’s dessert repertoire. My last attempt to make Chocolate Fluff was over 20 years ago. The dessert turned out well and was devoured by family. Like mom, I don’t make many of the recipes I clip, but sometimes I find a really good one.”
Well, Jan, this indeed is a good one! I hope to turn more folks into Chocolate Fluff fanatics!
Watch my How to Video here!
| Servings |
- 1 package Oreo Cookies (14 ounce size)
- 2 tablespoons melted butter
- 1 cup milk
- 1 packet plain gelatin
- 1 cup sugar
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 pint heavy whipping cream
Ingredients
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- Add gelatin packet into 1 cup milk, stir and set aside. Grind Oreos into fine crumbs by using a zippered bag and rolling pin, mini prep or food processor. Divide crumbs into two bowls with equal amounts in each bowl. Add melted butter to one bowl and mix until fully combined. Press firmly into an 8 x 8 cake pan, deep dish tart pan or individual pans. In a double boiler, add the milk and gelatin mixture, sugar, egg yolks, salt and vanilla. Whisk to combine and cook for 8 minutes, whisking often, until slightly thickened. Set aside to cool. Meanwhile, beat the whipping cream until stiff. When the filling has cooled, mix together the whipped cream and filling, gently whisking to combine. Pour filling into prepared cake pan with cookie crumb crust. Sprinkle second bowl of cookie crumbs over top of filling. Refrigerate 8 hours or overnight. Slice into squares and enjoy!
