Me again! Sending you some Easter cheer in the form of pudding cups. Did anyone else eat the good old worm cups with “dirt” growing up? I think I remember having a couple when I was younger and thinking it was the coolest thing to be eating something that looked like it came from the outdoors, but tasted great.
This is my Easter version of dirt pudding cups. Much lighter, colorful and super scrumptious. I made homemade pudding the night before (it’s so easy!!) and the kids helped me assemble everything the next day.
We used shredded coconut and natural food coloring for grass, crushed graham crackers to make dirt and orange jelly beans and some leaf sprinkles I had in our pantry to make little carrots. I purchased them at Michaels last year, but you can also cut little strips of green jelly beans and attach them to the top of orange jelly beans, or find something else that’s sweet and edible in your pantry that would resemble a carrot.
We also made little bunny bottoms to go along with them because it adds to the fun of this recipe! You can make these pudding cups in ramekins, little glass jars, plastic clear cups or just stick it all in a bowl! Your kids won’t care what kind of container you put everything in. This recipe would be a fun one to serve the weekend or Easter, or after completing an egg hunt at home.
If you end up making these, don’t forget to tag #marinamakeseats!
Easter Pudding Cups
Makes about 2-3 servings depending on the size of your jars/cups.
- 2 cups of white pudding (see below for homemade recipe)
- 1/3 cup of shredded coconut
- Natural green food coloring
- 1/4 cup of crushed graham crackers
- Orange jelly beans
- Leaf sprinkles (or use sliced green jelly beans for the stem of the carrot)
- Bunny bottoms (see recipe below)
Homemade pudding (makes two cups of pudding)
- 2 tablespoons of cornstarch
- 1/2 cup of granulated sugar
- 1 cup of heavy cream
- 1/2 cup of milk
- 1 teaspoon of almond or vanilla extract
Bunny bottoms (makes three)
- 3 cookie sandwiches
- 1/3 – 1/2 cup of white chocolate chips
- 12 mini marshmallows
- Pink sprinkles
To make the pudding, in a small saucepan, whisk together the cornstarch, sugar and a pinch of salt until combined. Slowly whisk in the heavy cream and milk. Cook the mixture over medium heat for about 5-7 minutes until thickened, whisking frequently.
Remove from the heat and stir in the extract. Place in ramekins or small cups and chill in the refrigerator for two hours.
To make the carrots, cut the tops of the jelly beans and attach a leaf sprinkle or sliced green jelly beans.
To make the bunny bottoms, cut mini marshmallows in half to form the feet and dip the sticky sides in pink sprinkles. To form the bunny tails, mush three marshmallows together. Next, in a small bowl, melt the white chocolate in the microwave in 30-second intervals until completely melted and cover each cookie sandwich completely. Set the cookies onto a sheet of wax or parchment paper and top each cookie with a bunny tail and feet. Let them harden completely before serving
To assemble the pudding cups, place the shredded coconut in a small bowl and add a couple of drops of food coloring. Mix it together until the coconut is green. Grab your jars or cups filled with pudding from the refrigerator and top them with a thin layer of crushed graham crackers and the green shredded coconut. Serve immediately.