CHOCOLATE HALLOWEEN PUDDING
These chocolate pudding graveyard desserts, decorated with tombstone cookies, are a fun way to celebrate Halloween!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.
- With cookie icing, write RIP on each chocolate cookie for tombstone.
- Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg
HALLOWEEN PUDDING
Enjoy this Halloween pudding that's made with Betty Crocker® orange gel food color and dark chocolate - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.
- In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk. Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
- In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture. Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.
- In medium bowl, beat whipping cream, powdered sugar and food color with electric mixer on medium speed until soft peaks form. Remove pudding from refrigerator. Beat pudding until smooth. With rubber spatula, fold whipped cream mixture into pudding for swirled effect. Serve or refrigerate.
Nutrition Facts : Calories 398, Carbohydrate 38 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 116 mg
PUDDING COOKIES I
I got this recipe from my aunt. It is a quick and easy cookie recipe using pudding--pick any flavor you like!
Provided by Russell Wright
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
- Place teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes or until toothpick comes clean.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.1 g, Cholesterol 7.8 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 140.1 mg, Sugar 3.3 g
HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.
SPOOKTACULAR HALLOWEEN PUDDING CUPS
Super fun Halloween treats that the kids are sure to enjoy. Easy to make and look great to!! I got the idea off of another website that used chocolate pudding but I thought using vanilla and dying it orange would be really cool since the pudding and oreos together would be traditional Halloween colors. This recipe can be easily divided in half and so on. For the pudding I used the kind that you cook verses the instant. I think the cooked pudding has a much nicer and thicker consistency. The amount below for the oreos is a guesstimate because it wouldn't let me put down 1 large package of oreos but either way just one regular package of oreos crushed is what you need. Enjoy!
Provided by mamawheezy
Categories Dessert
Time 40m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding according to the directions on package.
- Add food coloring.
- Refrigerate if using the cooked kind or instant to allow to cool and or set up.
- Crush entire package of oreos.
- Divide amount in half.
- Distribute the first half evenly among the cups.
- Add 1/2 cup pudding to each cup (this recipe makes 16).
- Evenly top each cup with remaining oreos.
- To make the ghosts on top you can fill a large baggie with the coolwhip and snip off a nickel sized portion of one corner.
- Pipe on the ghost.
- Add eyes with anything you would like, I used black icing gel, you could use M&M's, chocolate chips etc.
Nutrition Facts : Calories 526, Fat 22.6, SaturatedFat 11.1, Cholesterol 17.1, Sodium 526.8, Carbohydrate 75.9, Fiber 1.8, Sugar 49.1, Protein 7.5
SPOOKY HALLOWEEN BOO PUDDING CUPS
I love Halloween related recipes! I think that it is so much fun to create spooky foods. This came from the Kraft website.
Provided by Loves2Teach
Categories Dessert
Time 15m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 5
Steps:
- POUR milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minute or until well blended.
- Gently stir in half each of the whipped topping and cookie crumbs.
- SPOON 1 tablespoons of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups (clear is better so you can see the layers). Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
- DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts.
- Add chocolate chips for the eyes.
- Serve immediately. Or, refrigerate until ready to serve.
- Cover and store leftover desserts in refrigerator.
Nutrition Facts : Calories 187.3, Fat 8.3, SaturatedFat 4, Cholesterol 19.6, Sodium 301.6, Carbohydrate 25.7, Fiber 0.9, Sugar 13.6, Protein 3.3
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