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Ghosts in the Graveyard Chocolate Pudding Cups Recipe

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3.9 from 5 reviews

Enjoy a festive Halloween treat with these Ghosts in the Graveyard Chocolate Pudding Cups. Rich and creamy chocolate pudding layered with crushed Oreo “dirt,” topped with beautifully piped whipped‑cream ghosts and cookie tombstones made from Milano cookies. Easy to assemble and perfect for spooking up your dessert table!

  • Total Time: 30 minutes
  • Yield: 8 pudding cups

Ingredients

Pudding Cups

  • 1 (3.9-ounce) package instant chocolate pudding mix
  • 1 cup cold water
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream, divided
  • 2 cups Oreo cookies, crushed (about 24 Oreos)
  • 1 package Milano cookies (any variety)

Decorations

  • Edible ink marker OR ¼ cup chocolate chips mixed with 1 teaspoon canola oil, melted and placed in a Ziploc bag with tip cut off for piping
  • ¼ cup powdered sugar
  • Edible candy eyes
  • Additional candy for decorating, such as gummy worms or candy pumpkins (optional)
  • Clear cups for serving (6–8 ounce recommended)

Instructions

  1. Make the pudding base: In a blender jar, combine cold water, sweetened condensed milk, and instant chocolate pudding mix. Blend on medium speed until smooth. Transfer the mixture to a medium mixing bowl and refrigerate until set.
  2. Whip cream for folding: In a separate medium bowl, beat 1 cup heavy whipping cream with electric beaters until soft peaks form. Remove pudding from refrigerator and gently fold the whipped cream into it until completely combined.
  3. Assemble pudding cups: Evenly distribute the pudding mixture among clear individual cups or jars. Place cups in the refrigerator to chill. This can be prepared up to 24 hours in advance.
  4. Prepare Oreo “dirt”: Place 20–24 Oreos in a blender and pulse until finely crushed into crumb form. If your blender struggles, do this in batches. Sprinkle Oreo crumbs evenly over each pudding cup to resemble dirt.
  5. Create cookie tombstones: Using an edible ink marker or melted chocolate in a small piping bag, write “R.I.P.” on each Milano cookie. Insert one cookie vertically into the side of each pudding cup.
  6. Make whipped cream ghosts: In a large mixing bowl, combine remaining 1 cup heavy cream and powdered sugar. Beat until stiff peaks form, ensuring the cream holds its shape without turning to butter.
  7. Pipe the ghosts: Transfer whipped cream to a large Ziploc bag with a ½ inch corner cut off. Pipe swirling dollops on top of each pudding cup to create ghost shapes. Add two edible candy eyes to each ghost for a spooky finish.

Notes

  • For extra fun, layer gummy worms inside the pudding cups or tuck them halfway into the pudding before adding Oreo dirt.
  • Add candy pumpkins or other Halloween-themed candies on top along with the cookie tombstones for more festive decoration.
  • You can whip the cream ahead of time and stabilize it using a Stabilized Whipped Cream recipe for longer-lasting decoration.
  • Nutritional info excludes Milano cookies and optional candies such as gummy worms or pumpkins.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: Blending
  • Cuisine: American, Halloween

Find it online: https://monicarecipes.com/ghosts-in-the-graveyard-chocolate-pudding-cups-recipe/