Description
Ghosts in the Graveyard Chocolate Pudding Cups are a spooky and delicious dessert perfect for Halloween. This layered treat features creamy chocolate pudding mixed with sweetened condensed milk and whipped cream, topped with Oreo cookie ‘dirt,’ Milano cookie ‘tombstones,’ and whipped cream ghosts decorated with candy eyes. Fun to make and visually appealing, these pudding cups blend simple ingredients into a festive treat that delights kids and adults alike.
Ingredients
Scale
Pudding Cups
- 1 3.9-ounce package instant chocolate pudding
- 1 cup cold water
- 1 14-ounce can sweetened condensed milk
- 2 cups heavy whipping cream, divided
- 2 cups Oreo cookies crushed (about 24 Oreos)
- 1 package Milano cookies (any variety)
Decorations
- Edible ink marker or ¼ cup chocolate chips mixed with 1 teaspoon canola oil, melted (used as piping chocolate)
- ¼ cup powdered sugar
- Edible candy eyes (available in cake decorating section)
- Additional candy for decorating, such as gummy worms or candy pumpkins (optional)
- Clear cups for serving (6 – 8 ounce cups recommended)
Instructions
- Make the pudding mixture: In the jar of a blender, combine 1 cup cold water, the 14-ounce sweetened condensed milk, and the instant chocolate pudding mix. Blend until smooth to create a rich chocolate base. Transfer the pudding mixture to a medium mixing bowl and place it in the refrigerator to chill.
- Whip 1 cup heavy cream: In a separate medium mixing bowl, beat 1 cup of the heavy whipping cream with electric beaters until soft peaks form. This whipped cream is folded into the chilled pudding mixture to add lightness and creaminess.
- Combine pudding and whipped cream: Remove the pudding mixture from the refrigerator and gently fold in the whipped cream until completely combined, ensuring a smooth, airy texture.
- Assemble pudding cups: Distribute the pudding mixture evenly into clear individual cups or jars (6–8 ounce size). Place the pudding cups into the refrigerator to chill. This step can be done up to 24 hours ahead of time.
- Prepare Oreo ‘dirt’: Place roughly 20–24 Oreos into the blender jar and pulse until you have fine Oreo crumbs. If your blender struggles, work in 1-cup increments. Evenly sprinkle the Oreo crumbs over each pudding cup to resemble dirt.
- Create tombstones: Using an edible ink marker or the melted chocolate in a piping bag (a Ziploc bag with a tiny corner snipped off), write “R.I.P.” on the surface of each Milano cookie. Insert one decorated Milano cookie vertically into the side of each pudding cup to serve as a tombstone.
- Whip the remaining cream for ghosts: In a large mixing bowl, combine the remaining 1 cup of heavy cream with ¼ cup powdered sugar. Beat until stiff peaks form, ensuring the cream holds its shape but does not turn into butter.
- Pipe whipped cream ghosts: Transfer the stiff whipped cream into a large piping bag (or Ziploc bag with a corner cut). Swirl the whipped cream on top of each pudding cup to create ghost shapes, then carefully add two candy eyes to each ghost for a cute spooky effect.
- Optional decoration: For added fun, layer gummy worms inside the cups before adding the Oreo dirt or tuck gummy worms partially into the pudding. You can also top with candy pumpkins when placing the Milano tombstones.
Notes
- If adding extras like gummy worms or candy pumpkins, layer them within the pudding cups before applying Oreo crumbs or on top when inserting Milano cookies.
- Nutrition information does not include Milano cookies or any optional candy decorations like gummy worms or pumpkins.
- For best whipped cream stability, consider making Stabilized Whipped Cream in advance.
Nutrition
- Serving Size: 1 pudding cup (about 8 ounces)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
