Frosty Fall Pudding Treats

Who says you can’t do frozen treats for Halloween??  These yummy little frosty pudding cups have a Golden Oreo crust and are decorated like fun candy corn treats!

I’m back with a recipe in my Chicago Metallic Mini Cheesecake Pan.
For those of you who haven’t gotten one of these yet, they are SO much fun.  I’ve done some of my favorite desserts in this little pan.  You can do this particular dessert in cupcake liners placed in muffin tins, but they are just SO cute in the mini cheesecake pan.

Here’s how the pan works:  You get a pan that looks just like a muffin tin but each cup has a hole in the bottom.  You also get 12 little metal disks that fit perfectly in each cup, covering up that hole.  You make, bake, freeze, etc. your dessert and then just push up through that hole in the bottom and the disk pushes out with your little dessert on top.  I love fun individual desserts, so this is pretty much the perfect idea, in my opinion!

These are really easy, but they need to freeze for several hours/overnight, so make them ahead.

Here’s the recipe: (printable version)

INGREDIENTS:

• One package of Golden Oreos
• 1 package (4 servings, 3.3 oz.) of Jell-O Instant White Chocolate Pudding
• 1 1/2 cups of cold milk
• 1 (8 oz.) container of Cool-Whip topping (thawed in refrigerator)
• Food colorings in yellow and orange
• Fall sprinkles

DIRECTIONS:

• Crush about 2/3 package of Golden Oreos in a food processor or large food chopper.
• Add orange food coloring until desired shade of orange is reached and mix on high until cookie bits and color are well combined.
• Place metal disks into cheesecake pan and spoon cookie crumbs evenly into all 12 wells of mini- cheesecake pan (or cupcake liners), and press firmly into bottom (I use a Mini Tart Shaper– and I love it!)
• In a large mixing bowl, mix cold milk with pudding for 2 minutes.
• Add yellow food coloring to get desired shade and mix until well combined.
• Fold in 1/2 of the Cool Whip (the rest will be used as topping- keep it refrigerated until use)
• Spoon pudding mixture into a large zip-top bag (and zip it tight).
• Cut a corner of the bag off and pipe pudding mixture into each cup, all the way to  the top.
• Use a knife to smooth the tops flat and cover entire pan with plastic wrap.
• Freeze until serving (at least a few hours)
• Before serving, remove pan from freezer and allow it to warm up a little bit before popping desserts out.
• Press a finger up through the hole in the bottom of the pan, pushing each dessert up- grab it by the crust and take metal disk off the bottom.
• Serve immediately, or place in a sealed container back in the freezer until ready to serve.
• Pipe remaining Cool Whip on top of each little dessert cup and decorate as desired.
• Enjoy!!

My thoughts:  There are two things that make a dessert perfect in my mind.  Taste and the amount of smiles that happen when you serve them.  These are really yummy (how can you go wrong with pudding and Oreos???) and the number of smiles….?  Well, you are just going to have to make them to see that for yourself!  Enjoy!! ~R

Other mini-cheesecake pan recipes you will love: