3/4 cup (150 g) granulated sugar

1/4 cup (32 g) cornstarch

1/2 tsp table salt

1 1/2 cups (354 ml) whole milk

1 1/2 cups (354 ml) heavy cream

4 large egg yolks

2 tsp vanilla extract

3 tbsp (42 g) unsalted butter, cut into 3 pieces

8 oz (226 g) cream cheese, softened

1 1/2 cups (354 ml) heavy cream

1/2 cup (65 g) powdered sugar

30 Oreo cookies, finely crushed

Gummy worms for topping (optional)

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In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and cream until smooth.
Cook over medium heat, whisking constantly, until thickened and bubbling.
In a separate bowl, whisk egg yolks. Slowly pour some of the hot mixture into yolks while whisking to temper, then return to saucepan.
Cook 1–2 more minutes until thickened. Remove from heat and stir in vanilla and butter. Let cool completely.
Beat softened cream cheese until smooth. In another bowl, whip heavy cream with powdered sugar until soft peaks form. Fold into cream cheese mixture.
Once pudding is cool, fold into the cream cheese mixture until smooth and creamy.
Layer crushed Oreos in a dish or cups, then add pudding mixture. Repeat layers, finishing with Oreos on top.
Decorate with gummy worms if desired. Refrigerate 2–3 hours before serving.

Chill for at least 2–3 hours for best flavor and texture.

Serve in a trifle dish, 9×13 pan, or individual cups.

Can substitute instant pudding for a quicker version.

Do not freeze texture will separate when thawed.

Leave Oreo cream filling in; it adds flavor and helps crumbs stick.