Ingredients

The following ingredients have 4 Servings
  • 2 1/2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons corn syrup
  • 1 cup old-fashioned rolled oats (not quick cooking)
  • 1/4 cup pecans, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 (3.4 oz.) package instant vanilla pudding
  • 1 1/2 cups milk
  • 3-4 cups fresh berries

Instruction

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats and chopped nuts, mixing well.
  • Drop rounded tablespoons of the oat mixture onto the prepared baking sheets, spacing them about 2.5 inches apart.
  • Bake until golden brown and bubbly, about 13-15 minutes. Let cool for 5 minutes on the baking sheets. Using a metal spatula, transfer the crisps to a large flat plate or sheet of parchment to cool completely.
  • Meanwhile, make the filling by beating the cream, sugar and extracts with an electric mixer until stiff peaks form; set aside.
  • In a large mixing bowl, whisk together the pudding mix and milk until smooth. let stand 5 minutes. Fold the whipped cream into the pudding mix until well combined.
  • To make cookie stacks, dollop pastry cream onto a cookie, then top with berries. Repeat twice, ending with pastry cream and berries. If you want to make more servings, simply stack the cookies two high instead of three.