- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
- 2 cups 1% low-fat milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 8 almond-flavored cookies, crushed
- In medium saucepan, sift together sugar, cocoa, and cornstarch. Gradually stir in milk until cornstarch dissolves. Bring to a boil over medium-low heat, stirring gently. Cook, stirring, 6 minutes or until thickened and smooth. Remove from heat. Stir in vanilla and almond extracts.
- Spoon half of mixture into four 4-ounce ramekins, wineglasses, or parfait glasses. Sprinkle with half of the cookies. Top with remaining pudding and cookies and serve.