easter pudding cups
These delightful Easter Pudding Cups are a festive and colorful treat, perfect for celebrating the holiday. Layered with creamy pudding, crushed cookies, and topped with colorful chocolate eggs, they are sure to delight both kids and adults alike.
Equipment
- 6 small cups or dessert glasses
- 1 mixing bowls
- 1 whisk
- 1 saucepan
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 2 cups milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup whipped topping
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 1 cup chocolate eggs or candy-coated chocolates (for decoration)
Instructions
- In a saucepan, combine the milk, sugar, cornstarch, salt, and vanilla extract. Whisk together until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens (about 5 minutes). Remove from heat.
- Allow the pudding to cool for a few minutes, then gently fold in the whipped topping until well combined.
- In each of the 6 cups, layer the crushed chocolate cookies at the bottom, followed by a layer of the pudding mixture. Repeat the layers until the cups are filled, finishing with pudding on top.
- Decorate the top of each pudding cup with chocolate eggs or candy-coated chocolates.
- Refrigerate the pudding cups for at least 1 hour before serving to allow them to chill and set.
Notes
For a more colorful look, feel free to use different types of candy eggs that are available during Easter.
You can substitute the chocolate sandwich cookies with graham crackers for a different flavor twist.
Let your creativity flow with additional toppings, such as sprinkles or fruit.