MELTING WITCH PUDDING CUPS
Make some Melting Witch Pudding Cups for a cute Halloween treat the kids can help with. They include pistachio flavor instant pudding to make it look like the witch melted into the cup. The kids will love making the witch hats on these Melting Witch Pudding Cups, too!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Use decorating icing to attach milk chocolate pieces to chocolate wafer cookies to resemble witches' hats as shown in photo.
- Unroll fruit snack; cut crosswise into 4 pieces. Wrap 1 fruit snack piece around each pretzel stick. Use kitchen shears to make cuts in bottom end of each fruit snack piece to resemble a witch's broom.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min.
- Spoon half the chopped cookies evenly into 4 (5-oz.) clear plastic cups; top with layers of COOL WHIP and remaining chopped cookies. Cover with pudding.
- Top with witches' hats and brooms.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 61 g, Fiber 1 g, Sugar 43 g, Protein 5 g
MELTING WITCH PUDDING CUPS
Simply spell-binding! Individual desserts are easy to assemble for eight or more.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave chocolate chips and shortening on High 1 1/2 to 2 minutes or until melted; stir until smooth. To make tops of witch hats, dip snacks, one at a time, into melted coating, letting excess drip off. Place point up on cookie sheet. Let stand until coating is set.
- Prepare white chocolate pudding with 2 cups of the milk as directed on box. Prepare chocolate fudge pudding with remaining 2 cups milk as directed on box. Stir green food color into white chocolate pudding until well blended.
- For each pudding cup, spoon 2 tablespoons of the green pudding into bottom of 4-ounce clear plastic cup or serving dish; top with 2 tablespoons of the chocolate fudge pudding. Repeat with each flavor to form four layers. With handle of spoon, gently swirl the two top layers. Insert cookie in pudding; top with chocolate-coated Bugle® to resemble witch hat. Insert tip of pretzel stick into pudding with a few pieces of cereal sprinkled at the base to resemble a broom. Insert ends of 2 gummi worm candies into pudding and hang over edge to resemble the witch's legs.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 38 g, TransFat 1 g
MELTED WITCH PUDDLES
In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.
Nutrition Facts :
LIME PUDDING CUPS
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the time chilling in the refrigerator. Even the most devout key lime pie fans will be hooked on its cute cousin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 6 pudding cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
- Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.
QUICK AND EASY DIRT CUPS
Fun dessert for kids. Garnish cups with gummy worms, frogs, and flowers.
Provided by rdrfsp
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
- Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 61.7 g, Cholesterol 4.9 mg, Fat 19.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 502.6 mg, Sugar 41.6 g
MELTED WITCH
It is green and spooky. You use green sports drink and lemon-lime soda to make it and then you serve it with ice cubes.
Provided by Britney Huisman
Categories Drinks Recipes
Time 1m
Yield 10
Number Of Ingredients 2
Steps:
- In a punch bowl combine the sports drink and the lemon-lime soda. Stir gently and serve over ice.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 16 g, Sodium 46.2 mg, Sugar 4.8 g
MELTING CHOCOLATE PUDDING
Divine is the only word to describe this recipe, originally from the Morston Hall Hotel in Norfolk, England and since used by Delia Smith. Just imagine mini-chocolate cakes, drizzled with whipped cream, that have a melted-fudge chocolate sauce inside. It's not the easiest of recipes, but worth the effort.
Provided by Sackville
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
- Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
- Make sure the bowl does not touch the water.
- Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
- This should take 6-7 minutes.
- Remove it from the heat and give it a good stir until it is smooth and glossy.
- While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
- Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
- You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
- Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
- Using a large metal spoon, carefully but thoroughly fold everything together.
- Be patient here as careful folding and cutting movements are needed.
- This will take 3-4 minutes.
- Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
- If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
- When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
- Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
- Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
- If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
- Serve straight away, with some chilled cream to pour over.
Nutrition Facts : Calories 467.8, Fat 37.9, SaturatedFat 22.4, Cholesterol 264, Sodium 188.2, Carbohydrate 29.3, Fiber 4.4, Sugar 14.8, Protein 8.9
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