Quick and easy no-bake Halloween Treat! These Halloween Candy Corn Puddings Cups have layered vanilla pudding in them colored to look like candy corn that’s topped with Cool Whip, sanding sugar and candy corn.
What are candy corn pudding cups?
They are a vanilla pudding cups colored to look like candy corn. They’re topped with cool whip, sanding sugar, and candy corn for a fun Halloween treat.
They only take about 30 minutes to make and they’re the best make-ahead dessert. They taste even better once they’ve chilled in the fridge before you serve them.
I love individual-sized desserts for parties and I love it even better when they’re easy to make! It’s just one of my favorite Halloween recipes to make (chocolate pudding cups are another) and they’re always a hit with the kids.
If you need an easy treat for a party, this Halloween pudding cups recipe is one to try this year!
Ingredients for Halloween Pudding Cups
- Vanilla instant pudding mix – Or you can use another yellow pudding mix like lemon or banana. You will need two packages.
- Cold milk – 2% or whole milk work best.
- Orange food coloring
- Cool Whip – or you can use homemade whipped cream for the topping.
- Decorations – I like to decorate the tops with candy corn and sanding sugar for the finishing touch.
How to Make Layered Pudding Cups
Make the Pudding: Mix the pudding mix with milk and then take out two cups of the pudding and place it in a separate bowl.
Add the Food Coloring: Leave the bowl with two cups of pudding plain and add the orange food coloring to the other bowl with the remaining four cups of pudding. Stir until the color is uniform.
Layer in the Cups: Add four spoonfuls of the vanilla pudding in each serving cup. Top that layer with eight spoonfuls of the orange colored pudding. Top each pudding cup with Cool Whip. Spoon the pudding in carefully and use a paper towel to clean the inside of the cups if a layer gets smudged. That way you’ll have clean layers!
Add the Decorations: Place the candy corns on top of each cup and sprinkle sanding sugar over the top.
Can you eat pudding cups warm or cold?
I think candy corn pudding cups are best chilled. Chilling them allows the flavor to develop and the pudding is more firm. You can serve them at room temperature, but the pudding will be soft set.
What size cups are best to use?
For this recipe, I use 9-ounce plastic cups which yields seven servings. You can use smaller cups to get more servings but the amount of pudding added to each cup will need to be adjusted.
If you use a different size, you should fill each cup with about a 1/3 yellow pudding and 2/3 orange pudding with a little extra room on top for the whipped topping.
Make Ahead Tips
This is a great treat to make ahead! Here are some tips:
- You can layer the pudding in the cups and add the whipped topping a day in advance. Keep the cups covered with plastic wrap and keep them in the refrigerator.
- Wait to add the decorations until you are ready to serve them. The candy and sanding sugar can bleed and stain the topping if they sit too long on top.
- If you have leftover pudding cups, they will keep for up to a week in the refrigerator.
Candy corn pudding cups will be the hit of the party! Everyone will want a taste of this sweet treat – have fun making them and enjoy!
More Ideas for Halloween Parties
- Dirt Pie is another fun dessert for Halloween! It’s an easy no-bake chocolate pie with Oreo “dirt” and gummy worms.
- Halloween Chocolate Bark is a great recipe to make with kids. They’ll have fun adding all the Halloween candy and sprinkles on top.
- Make a batch of chocolate Monster Cookies – they’re soft and chewy cookies decorated with googly eyes for an easy treat.
If you take a picture and share it Instagram make sure to #kidsactivityzone or tag us @kidsactivityzoneblog so we can see them!
- 2 (5.1-ounce) packages vanilla instant pudding
- 6 cups cold milk
- Orange food coloring
- 1 (8-ounce) frozen cool whip tub, thawed
- Candy corn
- Orange and yellow sanding sugar
- 7 (9-ounce) clear plastic cups
- In a large bowl, pour both packages of instant vanilla pudding mix and add the milk. Then mix according to package instructions. This will make 6 cups of pudding.
- Divide the pudding so there are 2 cups of pudding in one bowl and 4 cups of pudding in another.
- In the bowl with the 4 cups of pudding, add 5 drops of orange food coloring, mixing between each drop until desired orange color is achieved. No need to color the pudding in the other bowl.
- Then in a plastic cup, add 4 spoonfuls of the yellow vanilla pudding for the bottom layer. Then 8 spoonfuls of the orange-colored vanilla pudding for the second layer.
- The pudding ratio should be about ⅓ yellow and ⅔ orange, with a little extra room for the cool whip on top.
- Next, cover the top with the thawed cool whip.
- Finally, add candy corn and sanding sugar on top of the cool whip.
- Serve chilled or at room temperature.
- Store any leftover pudding in an airtight container for 5-7 days.
MAKE AHEAD TIPS
You can layer the pudding in the cups and add the whipped topping a day in advance. Keep the cups covered with plastic wrap and keep them in the refrigerator.
Wait to add the decorations until you are ready to serve them. The candy and sanding sugar can bleed and stain the topping if they sit too long on top.
If you have leftover pudding cups, they will keep for up to a week in the refrigerator.
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Amount Per Serving: Calories: 206Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 158mgCarbohydrates: 33gFiber: 1gSugar: 28gProtein: 8g