Halloween has always been one of my favorite holidays. I mean, whats not to love? You get to dress up however you’d like, get a ton of free candy and not to mention all the halloween parties you get to go to! Now that I have my own kid I’m so excited and since he’s only a toddler we want to have a party with our friends rather than go from house to house. So I started thinking about fun halloween desserts, because you have to have some themed food, and these puddings came to life!
How to make these even easier
The recipe below walks you through how to make a delicious chocolate pudding and homemade whipped cream. I think taking the time to make them homemade is so worth it, but I also get that sometimes easier is the way to go. You can easily sub out instant or store bought pudding and whipped cream to really make this fast!
Toppings
To make the graveyard I used a variety of sprinkles and candies from Target. Feel free to get creative and use whatever you like! I couldn’t find the exact ones I used so I linked some similar ones from Amazon below:
I really hope you love these pudding cups as much as I do. They’re delicious and perfectly spooky. If you give them a try I’d love to hear your thoughts and see pictures!
Halloween Oreo Pudding
Ingredients
For the pudding:
- 3 cups whole milk
- ¾ cup dark chocolate cocoa powder
- ¼ cup + 2 tbsp corn starch
- 1 cup granulated sugar
- ½ tsp salt
- 4 egg yolks
- 1 ½ tsp vanilla extract
For the whipped cream:
- 2 cups whipping cream
- ¾ cup powdered sugar
- ¼ tsp salt
- ½ tsp vanilla extract
For the Oreo crumble:
- 1 ½ cups Oreos about 15-18 Oreos
Garnish:
- candy pumpkins
- gummy worms
- Halloween sprinkles
Instructions
For the pudding:
- Add egg yolks to a small bowl and set aside. In a medium sized pot add the milk. In a separate bowl stir together the dark chocolate cocoa powder, corn starch, sugar, and salt until combined. Stir into the milk and turn the heat to medium high. Bring the mixture to a boil and continually stir until the mixture starts to thicken, 3-5 minutes.
- Once it has thickened, scoop ¼ cup of the mixture and add to the egg yolks, while whisking, to temper the yolks. Once combined, stir egg yolk mixture into the pot with the rest of the pudding and allow to cook for an additional 1-2 minutes, or until the mixture reached the desired consistency. Remove from heat and stir in the vanilla. Pour pudding through a strainer to remove any clumps into a medium-sized bowl and cover with plastic wrap, pressing the wrap directly to the pudding so no skin forms. Refrigerate for at least 2 hours before assembly.
For the whipped cream:
- While the pudding is chilling you will make the whipped cream. Add whipping cream to the bowl of a stand mixer (you can also use a hand held mixer) and beat on medium high speed until soft peaks start to form. Add in the powdered sugar, vanilla, and salt and beat until it reaches the desired consistency. Scoop into 2 separate bowls. Add a few drops of orange food coloring to one and refrigerate both until needed.
For the Oreo crumble:
- Add 1 ½ cups of Oreos to a medium-sized food processor and blend until it becomes a sand like consistency. Alternately, you can add Oreos to a plastic bag and crush using your hands. Cover with plastic wrap and set aside until assembly.
For assembly:
- Once the pudding has set you will assemble! In 4 8oz jars or cups, add approximately 3 tablespoons of the Oreo crumb and press down into an even layer. Next add about 3 tablespoons of the white whipped cream, using a spoon or spatula to level. Then layer in about ¼-⅓ cup of pudding. Finally layer in abut 3 tablespoons of the orange whipped cream. Top with more crushed Oreos and garnishes. Serve immediately or refrigerate until serving!