Spooky Halloween Boo Pudding Cups Recipes

BOO CUPS

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in half each of the COOL WHIP and cookie crumbs.
• Spoon 1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.
• Drop remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

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.

SPOOKY HALLOWEEN BOO PUDDING CUPS

Steps:

• POUR milk into large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in half each of the whipped topping and cookie crumbs.
• SPOON 1 tablespoons of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups (clear is better so you can see the layers). Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
• DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts.
• Add chocolate chips for the eyes.
• Serve immediately. Or, refrigerate until ready to serve.
• Cover and store leftover desserts in refrigerator.

SPOOKTACULAR HALLOWEEN PUDDING CUPS

Steps:

• Make pudding according to the directions on package.
• Add food coloring.
• Refrigerate if using the cooked kind or instant to allow to cool and or set up.
• Crush entire package of oreos.
• Divide amount in half.
• Distribute the first half evenly among the cups.
• Add 1/2 cup pudding to each cup (this recipe makes 16).
• Evenly top each cup with remaining oreos.
• To make the ghosts on top you can fill a large baggie with the coolwhip and snip off a nickel sized portion of one corner.
• Pipe on the ghost.
• Add eyes with anything you would like, I used black icing gel, you could use M&M's, chocolate chips etc.