easter pudding cups
These delightful Easter pudding cups are a fun and festive dessert perfect for spring celebrations. Layered with creamy vanilla pudding, crushed cookies, and topped with colorful candies, these pudding cups are as pleasing to the eye as they are to the taste buds.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 6 clear plastic or glass cups
- 1 spatula
- 1 zip-top bag
Ingredients
- 2 cups whole milk
- 1 package (3.4 oz) vanilla pudding mix
- 1 cup whipped topping thawed
- 1 cup crushed chocolate sandwich cookies about 10 cookies
- 1 cup assorted Easter candies e.g., chocolate eggs, jelly beans
- to taste fresh berries for garnish (optional)
Instructions
- In a mixing bowl, combine the whole milk and vanilla pudding mix. Whisk together until well blended and let it sit for about 5 minutes to thicken.
- Gently fold in the whipped topping into the pudding mixture until it's smooth and creamy.
- In the zip-top bag, crush the chocolate sandwich cookies into fine crumbs. Reserve a handful of crumbs for topping the pudding cups.
- In each clear cup, layer approximately 2 tablespoons of the pudding mixture at the bottom.
- Add 2 tablespoons of the crushed cookie crumbs on top of the pudding layer.
- Repeat the layers until you fill the cups, finishing with a layer of pudding on top.
- Sprinkle the reserved cookie crumbs on the top layer of pudding, then decorate with assorted Easter candies.
- Optionally, add a few fresh berries for a colorful garnish.
- Chill the pudding cups in the refrigerator for at least 30 minutes before serving.
Notes
You can customize the toppings based on your favorite Easter candies or seasonal treats.
These pudding cups can be made a day in advance and stored in the refrigerator until ready to serve.