Seaside Pudding Cups Recipes
SEASIDE PUDDING CUPS
Like to hear your kids giggle? Make these mini-beach scenes from simple candies and cookies--whimsical toppers for ready-made pudding cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Place cookies in small resealable food-storage plastic bag. With hand or rolling pin, crush cookies. Sprinkle about 1 tablespoon crushed cookies on top of each cup of pudding.
- Cut chewy fruit snack into 12 (1-inch) pieces. Peel each piece of fruit snack from plastic backing; place over crushed cookies on pudding for "beach towel." Top each "towel" with teddy bear and umbrella. Place 1 hard candy around each remaining teddy bear for "inner tube"; place 1 on each pudding cup.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 25 g, TransFat 0 g
OCEAN PUDDING CUP
Celebrate beach weather with this summery (and cuter!) take on pudding "dirt" cups.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 pudding cup
Number Of Ingredients 6
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.
SWEET POTATO PUDDING CUPS
Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
- In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
- In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
- Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1/2 Cup, Sodium 420 mg, Sugar 44 g, TransFat 0 g
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