Easter Pudding Cups
Easter Pudding Cups make a perfect dessert for Easter! Plastic cups are layered with pudding, cookie crumbs and topped with whipped cream, a marshmallow Peeps chick and chocolate eggs. These are quick to make and sure to be a hit!
Servings: 6 pudding cups
Equipment
- 6 snack-size plastic cups
Ingredients
- 1 5.1 oz box instant vanilla or banana cream pudding mix
- 3 cups cold milk whole milk or low-fat milk
- 50 vanilla wafer cookies
- green food gel coloring
- whipped cream such as Cool Whip
- 6 Peeps marshmallow chicks
- 18 chocolate eggs
Instructions
- In a large mixing bow, combine pudding mix and milk. Stir for at least 2 minutes, or until the pudding becomes thickened. Cover bowl with foil or plastic wrap and place in the refrigerator.
- Place the vanilla wafer cookies in a large ziplock bag. Use a rolling pin to crush the cookies until they become crumbs.
- Place 1/3 of the crumbs into a bowl with 3-5 drops of green food gel coloring. Use more or less coloring gel depending on how green you want the crumbs to be.
- To assemble pudding cups, add 1-2 tablespoons of the regular cookie crumbs (uncolored crumbs) to the bottom of each plastic cup. Then add 1/4 cup of pudding to each cup, repeat the cookie crumb layer, then dollop or swirl whipped cream on top of each cup. Sprinkle 1-2 tablespoons of the green cookie crumbs on top of the whipped cream and lastly, place 1 Peep and 3 chocolate eggs on top. Repeat.
- Serve cold and enjoy immediately or keep refrigerated until ready to serve.