Halloween Pudding Cups
Servings 18 servings (may vary)
Ingredients
- 2 1.3 oz packages Oreo Cookies (family size)
- 4 cups whole milk
- 2 3.4oz boxes instant chocolate or fudge pudding mix
- 1 16 oz frozen whipped topping thawed
- 1 cup chocolate syrup OR chocolate fudge ice cream topping (ice cream topping should be pourable)
- 9 Milano Cookies
- 9 ghost peeps
- 1-2 tubes black cookie icing
- mini candy pumpkins and Halloween sprinkles
Instructions
- Using an 8 cup food processor, pulse Oreo cookies in batches. Pour crumbs into a medium size bowl and set aside.
- Using an electric hand mixer whip together pudding mix and milk on medium speed until beginning to thicken.
- Fold in whipped topping using a large spoon or rubber spatula by hand until fully combined. Add 1/2 cup chocolate syrup, fold through. (It's fine if it looks a little uneven)
- To assemble: Arrange (18) 9-ounce cups or containers on a large sheet pan or tray. Add 2 tablespoons cookie crumbs to the bottom of each cup.
- Add a scant ¼ cup of whipped pudding mix over crumbs. Repeat with 2 tablespoons of cookie crumbs and the remaining pudding.
- Top each cup with 1 tablespoon cookie crumbs. To the reserved crumbs left in the mixing bowl, mix 1/2 cup of remaining chocolate syrup. Stir until moistened. Set moistened crumbs aside and cups into the refrigerator while you decorate the Milano cookies. (this will be the dirt on top)
- Use tubes of black cookie icing to decorate the Milano cookies to say “RIP” or "Game Over" or any fun sayings you want. Let dry, then add one to 9 of the cups. (Tip: Use the tip of a toothpick to help shape the letters for the writing.)
- Add peep ghosts to the other 9 cups. pressing them gently into the pudding. Take the moistened cookie crumbs and sprinkle on top of each cup to resemble fresh uneven Earth.
- Add the mini pumpkin candies and sprinkle with colorful Halloween nonpareils.
- Chill for 2 hours until serving or serve immediately.