• In medium-size saucepan, stir together milk, cream, sugar and cornstarch. Bring to boiling; boil gently, stirring, 2 minutes, until thick. Remove from heat.

  • In small bowl, whisk eggs, yolks and salt. Stir in a little hot-milk mixture. Stir egg mixture into saucepan; cook over medium-low heat, stirring constantly with wooden spoon, until thickened and instant-read thermometer registers 170 degrees F, about 15 minutes. Remove from heat. Add white chocolate and vanilla; stir to melt chocolate. Strain into measuring cup.

  • Pour 1/2 cup into each of 6 dessert bowls; let cool 10 minutes. Cover with plastic wrap. Refrigerate 1 hour.

  • Meanwhile, melt semisweet chocolate and shortening in glass bowl in microwave on 100 per cent power 1 minute; stir until smooth. Dip half of each cookie in chocolate; set on waxed paper to dry. Serve pudding topped with cookies. Makes 6 servings.