Directions

• For pudding, pour 1 3/4 cups of the milk in a large pot and heat over medium heat.
• In a separate bowl, whisk the cornstarch, heavy cream, remaining 1/4 cup of milk and salt together into a smooth, thin paste.
• Once the milk comes to a slight boil, pour in the cornstarch slurry and stir about with a rubber spatula, scraping the bottom and sides of pan. Once it starts to thicken, which should only be another 30-60 seconds, turn heat to low and warm mix for another minute or two, until very thick, stirring all the while.
• Pour through a fine-mesh sieve into a heatproof dish (preferably one with a spout, such as a liquid measuring cup), catching any lumps of cornstarch that may have developed.
• Stir in the Sue Bee® honey, softened butter and vanilla extract. Cover the pudding with plastic wrap directly on its surface and chill in the fridge for at least 2 hours.
• Once chilled completely, assemble the bees.
• Crumble the wafers (either by hand directly in a bowl, in a bag with a rolling pin or in the food processor). The should be a mix of small bits of chocolate rubble and fine crumbs.
• Mix in the melted butter and chocolate chips until everything is well-combined and the butter has glossed everything.
• Measure out 2-tablespoon amounts of the cookie crumble into the bottom of six 5-ounce clear glasses. Press the crumbs firmly down.
• Next pour in 2-tablespoon amounts of the pudding into each glass (or half of the total amount of pudding, evenly distributed among the six glasses).
• Add another 2-tablespoon layer of the cookies on top of the pudding, but do not press, and top off with the remaining 2-tablespoon layers of pudding.
• Either serve immediately or cover glasses with plastic wrap and chill so everything can settle together more.
• Top with sugar honeybee decorations, if desired, for added cuteness.