Description
Ghosts in the Graveyard Chocolate Pudding Cups are a spooky and fun Halloween dessert featuring creamy chocolate pudding layered with crushed Oreos to resemble dirt, topped with whipped cream ghosts, Milano cookie tombstones, and edible candy eyes for a frightfully delicious treat.
Ingredients
Scale
Pudding Cups
- 1 3.9-ounce package instant chocolate pudding mix
- 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 and placed in a Ziploc bag for piping
- ¼ cup powdered sugar
- Edible candy eyes (available in cake decorating sections)
- Additional candy for decorating, such as gummy worms or candy pumpkins (optional)
- Clear cups for serving (6–8 ounce cups recommended)
Instructions
- Prepare pudding mixture: In a blender jar, combine 1 cup cold water, sweetened condensed milk, and instant chocolate pudding mix. Blend until smooth, then transfer the mixture to a medium mixing bowl and refrigerate.
- Whip cream and combine: Using an electric mixer, beat 1 cup of heavy whipping cream in a medium bowl until soft peaks form. Remove pudding mixture from refrigerator and gently fold in the whipped cream until fully combined.
- Fill cups: Evenly distribute the pudding mixture into clear individual glass or plastic cups or jars. Chill the pudding cups in the refrigerator; this step can be done up to 24 hours ahead.
- Prepare Oreo crumbs: Place 20–24 Oreos into a blender jar and pulse to crush into crumbs. If blender struggles, do in batches. Sprinkle Oreo crumbs over each pudding cup to simulate dirt.
- Decorate tombstones: Using an edible ink marker or melted chocolate in a piping bag, write “R.I.P.” on each Milano cookie. Insert one Milano cookie vertically into the side of each pudding cup, creating a tombstone effect.
- Make whipped cream ghosts: In a large mixing bowl, combine remaining 1 cup heavy cream and powdered sugar. Beat until stiff peaks form, careful not to overwhip.
- Pipe ghosts: Transfer stiff whipped cream to a Ziploc bag with a corner cut for piping. Swirl the whipped cream on top of each pudding cup to create ghost shapes. Add two edible candy eyes to each ghost.
- Optional decorating: Add gummy worms layered in the cups or half submerged in the pudding before Oreo crumbs for an eerie effect. Candy pumpkins can be placed on top near the tombstones.
Notes
- For advance prep, pudding cups can be made and refrigerated up to 24 hours before serving.
- Whip cream ahead of time and stabilize it if desired for better texture and longevity.
- Nutrition calculation excludes Milano cookies and optional candies like gummy worms and pumpkins.
- Use clear cups ranging from 6 to 8 ounces for best presentation and serving size.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
