Graveyard Pudding Cups
GRAVEYARD PUDDING CUPS! These are a festive Halloween/October treat that kids and adults will love.
What is a graveyard pudding cup?
It starts with layers of homemade (or boxed) pudding. I made a chocolate pudding and a peanut butter pudding and layered them in jars. Then, I made an oreo crumble by blending oreos and adding butter then baking to get the crumbles crispy.
You can top these pudding cups with whatever your heart desires but I chose some neon sour gummy worms and homemade shortbreads shaped like tombstones!
Find the recipe below.
Graveyard Pudding Cups
Chocolate Pudding:
3 cups whole milk
3 egg yolks
1/2 cup white sugar
3 tablespoons regular cocoa powder (or Dutch)
2 tablespoons cornstarch
1/4 teaspoon salt
4 tablespoons butter, room temperature
4 ounces chocolate chips
1 teaspoon vanilla
chocolate chips
Instructions:
In a large saucepan whisk together cocoa, sugar, cornstarch, and salt. Add egg yolks and whisk together. Add milk and whisk to incorporate. Put saucepan over medium heat and whisk constantly as mixture begins to thicken. After 5 to 8 minutes the pudding will be thick. Remove from heat and stir in butter, vanilla, chocolate chips. Chill in fridge with plastic pressed to top of pudding.
Peanut Butter Pudding:
2 cups whole milk
5 egg yolks
3 tablespoons cornstarch
1/2 cup sugar
1/3 cup chunky peanut butter
1/4 teaspoon salt
Instructions:
Add milk and 6 tablespoons of sugar to medium saucepan set over low heat.
In a separate heatproof bowl, combine egg yolks, cornstarch and remaining 2 tablespoons sugar, whisk to combine.
Once milk and sugar mixture comes to a simmer, slowly pour about 1 cup of the mixture into the egg yolk mixture, whisking constantly. Add hot egg yolk mixture back into simmering pot, whisking constantly for 5 to 8 minutes until mixture thickens. Remove from heat and stir in peanut butter. Refrigerate with plastic wrap pressed to top of pudding.
Shortbread:
1 cup butter (2 sticks), at room temperature
3/4 cup powdered sugar
2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Beat together butter and sugar for 3 minutes until light and fluffy. Add flour and salt and mix until a ball of dough forms. Dump dough onto a piece of plastic wrap, wrap tightly in a flat circle and refrigerate for 1 hour up to a few days. When ready to bake, roll shortbread into a 1/4 inch thick piece and cut into desired shapes. Place on baking sheet lined with parchment paper and bake for 10 to 12 minutes until lightly golden brown.
Oreo Crumble:
12 oreos, crushed or blended in food processor
1/4 cup butter, melted
Combine oreos and butter in a bowl. Scatter on top of parchment lined baking sheet. Bake at 300 degrees for 20 minutes. Let cool.
TO MAKE PUDDING CUPS:
You can do this in one large dish or in mini jars or cups. Sprinkle oreo crumble at bottom of jar or dish. Layer chocolate pudding and peanut butter pudding. Top with more oreo crumble, a shortbread gravestone, and gummy worms.
