Scary Pudding Cups Recipes

SCARY PUDDING CUPS

Steps:

• Melt chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.
• Add milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.
• Top with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

SHARK SIGHTING PUDDING CUPS

Steps:

• Prepare the pudding according to the package directions. Once the pudding has set, stir in enough blue food coloring to make the pudding light blue, 3 to 4 drops.
• Place the purple and yellow chew candies in a small microwave-safe dish. Microwave until the chews are just softened, about 10 seconds. Use your hands to mix the chews together until they are a purple-gray color. Flatten the candy into four 2-inch squares and use kitchen shears to cut each into a shark fin. Dust the fins in confectioners' sugar and brush off any excess.
• Whisk the heavy cream in a medium bowl until stiff peaks form, about 3 minutes.
• Remove 1 tablespoon graham cracker crumbs and set aside. Divide the remaining crumbs between 4 clear cups. Add 1/2 cup of the pudding mixture to each cup. Sprinkle the reserved graham cracker crumbs on one side of each cup to mimic a strip of sand on the beach. Spread the whipped cream in a line just behind the sand to make it look like crashing waves. Stick a shark fin in the pudding water. Put a gummy ring on the pudding water and stick a graham cracker bear in the middle. Serve immediately.

QUICK AND EASY DIRT CUPS

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.

DIRT PUDDING CUPS

Steps:

• In a medium bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Pulse cookies in a food processor until fine crumbs form or until desired texture is reached. Divide a third of the cookie crumbs and half of the pudding mixture among 10 dessert cups; repeat layers. Top with remaining crumbs. If desired, top with sugar gum succulents, chocolate rocks and edible paper butterflies.

CREEPY EYEBALL PUDDING CUPS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Pour into 4 plastic cups or dessert dishes. Refrigerate 20 min.
• Decorate with remaining ingredients to resemble eyeballs just before serving.

SCARY HALLOWEEN PUDDING CUPS

Steps:

• MELT chocolate in microwave as directed on package.
• Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate.
• Refrigerate until ready to use.
• ADD milk and food coloring to dry pudding mix in medium bowl.
• Beat with wire whisk 2 minute or until well blended.
• Immediately pour into prepared cups.
• TOP with the cookie crumbs.
• Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.
• Variation - Jack-O'-Lantern Cups.
• Prepare as directed, except paint jack-o'-lantern faces inside the cups and substitute 2 drops red food coloring and 4 drops yellow food coloring for the green food coloring.
• Insert a pretzel log into top of each filled pudding cup for the pumpkin stem.

CREEPY CRAWLY MUD CUPS

Steps:

• Preheat oven to 350 degrees.
• Grease 12 muffin cups.
• Remove dough from wrapper and shape into 12 balls.
• Press into bottoms and up the sides of muffin tin to create a cup.
• Bake about 10 minutes, or until set on the outside but gooey in the middle.
• Gently press down with a spoon in the center to creat a hollow again.
• Cool in pan 10 minutes.
• Remove cups from pan.
• Fill each cup with pudding and sprinkle with cookie crumbs.
• Top with gummy worms.

ROCKY ROAD PUDDING CUPS

Steps:

• In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.