
Chocolate pudding cups dressed like garden soil, crowned with candy pumpkins and a warm caramel drizzle.
1. Whisk the pudding mix with milk until thickened, about 2 minutes, then refrigerate for 5 minutes.
2. Beat the cream cheese with powdered sugar, vanilla, and cinnamon until smooth, then fold in heavy cream whipped to soft peaks.
3. Stir the whipped cream mixture into the chilled pudding until fully combined and fluffy.
4. Spoon the pudding mixture into small cups or jars, filling each about three-quarters full.
5. Top each cup generously with crushed Oreo crumbs to resemble dirt, then press one or two candy pumpkins into the crumbs.
6. Warm the caramel sauce in a small pitcher set in hot water, then drizzle over each cup just before serving.
Don't lose this recipe in your camera roll
Save it to your free Kushii cookbook — always there when you're ready to cook.
Save this recipe →Free forever · No credit card needed