Candy Corn Pudding Cups

Layers of instant pudding colored to look like Candy Corn! The perfect Halloween dessert recipe that's quick and easy.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Pudding Cups

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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