These Halloween Dirt Pudding Cups are both craft and snack, a fun way to spend time with a decidedly kid-friendly sweet dessert. Here are the ingredients you will need to make this recipe:
- Chocolate Fudge Pudding
- 2% or Whole Milk
- Black or Black & Orange Sprinkles
- Oreo Pie Crust
- Cereal Marshmallow Bits
- Pepperidge Farm Milano Cookies (any flavor)
- Black Icing Gel
- Mellocreme Pumpkins
- Pairs of Haribo Snakes
- Candy Eyeballs
So if you love cereal marshmallows, Milano cookies, crushed Oreos, gummy snakes, and lots of chocolate pudding, you’ll love making and eating your own Dirt Pudding Cup!
Tips for making Halloween Dirt Pudding Cups
- We used an Oreo Pie Crust because it’s easily crushed with a wooden spoon in a bowl and you don’t end up with the sticky mess from the white stuff. That said, you can absolutely crush up whole Oreos (a closed zipper bag and a rolling pin will do it) if you want instead.
- We found that you can chill the cookies in the freezer for 15 minutes before you start writing the “RIP” to help the icing set on the cookies, and then refrigerate them after to help keep the black icing gel from running or spreading.
- Remember not to add anything to the cups until you create the sprinkle rim, because you’ll need to turn the pudding-coated cup rims upside down into the plate of sprinkles. (Imagine you are trying to get salt rims onto margarita glasses.) That said, this adds a bit more time to the process, so if you don’t have time or it’s not going well, abandon this step. Stressing over sprinkles isn’t what we’re about.
- You can get the candy eyeballs from Amazon but we found candy eyeballs at the local Walmart. We found all of the ingredients at Walmart, in fact.
- If you prefer to make the chocolate fudge pudding with non-dairy milk, we discovered that it can be tricky. Food Network reports back:
To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes.
Supplies to gather
Tools:
- Small Plate or saucer to make sprinkle rims
- Large Mixing Bowl or zipper bag/rolling pin to crush the Oreo crust
- Whisk & Medium Mixing Bowl to make the pudding
- Measuring Spoons
- Small Scraper/Spatula to layer in the ingredients
- Clear Snack Cups (Size: 5.5 oz)
Ingredients:
- Chocolate Fudge Pudding
- 2% or Whole Milk
- Black or Black & Orange Sprinkles
- Oreo Pie Crust
- Cereal Marshmallow Bits
- Pepperidge Farm Milano Cookies (any flavor)
- Black Icing Gel
- Mellocreme Pumpkins
- Pairs of Haribo Snakes
- Candy Eyeballs
The bottom line
So you ended up making these fun Halloween Dirt Pudding Cups for yourself, didn’t you? And more power to you! There’s fun in every cup, and you deserve it!
Here’s even more to add to your delicious Halloween rotation:
- NEW: Halloween “Puppy” Chow
- 20 Halloween Cookies
- NEW! Easy & Fun Halloween Trail Mix
- 19 Haunting Halloween Snacks!
- 25 Halloween Cakes
- 30 Boo-tiful Halloween Appetizers
- 30 Halloween Punch Recipes
Fun Halloween Dirt Pudding + Steps 🎃
These Halloween Dirt Pudding Cups have all of the sweet and “yucky” attributes of a deliciously ghastly snack! Even tombstones!? 👻Yep!
Ingredients
The Dirt
- 1 Box Instant Jell-O Chocolate Fudge Pudding
- 2 c Cold Milk (2% or whole work best)
- ¼ c Black or Black & Orange Sprinkles
- 1 Oreo Pie Crust
- 1 c White Marshmallow Bits
The Grave
- 6 Pepperidge Farm Milano Cookies (any flavor)
- 1 Tube of Black Icing Gel
- 6 Mellocreme Pumpkins
- 6 Pairs of Haribo Twin Snakes
- 30 Candy Eyeballs
Instructions
- Put the package of cookies in the freezer for 15 minutes.
- When cold to the touch but not completely frozen, use the black writing gel to carefully write “RIP” toward the top rounded end of the Milano cookies. (The bottom half will get pressed into the “dirt.”
- Place the cookies with writing on a plate in one layer in the fridge to stiffen the gel, so it doesn’t smear or drip.
- Make pudding according to “quick-set/5-minute pudding” directions on the package. Set aside.
- Crush the Oreo crust into fine crumbs. Set aside.
- Time to assemble the Halloween Dirt Pudding:
- Pour the sprinkles onto a saucer or small plate (imagine you are salting margarita glass rims).
- Gently dip the cup rim into the pudding and twist to remove excess.
- Then dip the pudding-coated rims into the sprinkles to create the sprinkle flourish. (See photo.)
Starting at the bottom of the cup:
- Layer 1 - 1 t of the Oreo crumbs on the bottom of the cup.
- Layer 2 - 2 T of pudding.
- Layer 3 - 4 t of marshmallow bits
- Layer 4 - 4 T of pudding.
- Layer 5 - 4 t of Oreo crumbs for the top layer. - Repeat Step #6 for the rest of the cups.
- Once you’ve assembled your cups, remove “tombstones” from the fridge.
- Time to add the toppings to the “grave”:
- Gently press 1 Milano Cookie “tombstone” about halfway into the dirt at an angle. It will lean slightly on the inside edge of the cup.
- Add 1 Mellowcreme Pumpkin to each cup.
- Add 2 Snakes (I cut mine in half, you don’t have to cut yours if you don’t want to)
- Add 5 Eyeball Candies - Repeat Step #9 for the rest of the cups.
- If not serving right away, place on a platter and cover the cups very loosely until ready to serve. Texture and taste will be at their best if eaten within two hours of creating these Halloween Dirt Pudding Cups.
Notes
If not served right away, place on a platter and loosely cover until ready to serve. Serve within two hours for best texture and flavor.
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