Animal Cracker Pudding Cups Recipes

ANIMAL CRACKER PUDDING SNACKS

Steps:

• Stand 3 crackers, with front sides facing out, around top edge of each cup.
• Top with gumdrops.

OCEAN PUDDING CUP

Steps:

• Prepare the vanilla instant pudding according to the package instructions. Once the pudding has set, stir in enough blue food coloring to make the ocean layer.
• Pour the graham cracker crumbs into a glass or plastic cup, reserving about 1 tablespoon on the side. Fill the cup with the blue pudding, leaving about 1 1/2 inches on top. Put a gummy ring around the bear-shaped graham cracker for a floatie, then place it on top of the ocean layer. Sprinkle the reserved crumbs on the side of the cup to create a beach effect.

ANIMAL CRACKER PUDDING CUPS

Steps:

• Line 12 medium muffin cups with paper liners; set aside. Mix graham cracker crumbs, sugar and margarine until well blended. Press 1 rounded Tbsp. of the crumb mixture firmly onto bottom of each cup.
• Prepare pudding mix with milk in medium bowl as directed on package. Gently stir in the whipped topping; spoon evenly into muffin cups.
• Stand 3 crackers, with front sides facing out, around edge of pudding mixture in each cup. Top each with 1 cherry. Add sprinkles. Refrigerate at least 1 hour before serving. Store in refrigerator.

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

ANIMAL CRACKERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
• In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.