Halloween Pudding Cookies Recipes

Steps:

• In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.
• In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk. Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
• In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture. Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.
• In medium bowl, beat whipping cream, powdered sugar and food color with electric mixer on medium speed until soft peaks form. Remove pudding from refrigerator. Beat pudding until smooth. With rubber spatula, fold whipped cream mixture into pudding for swirled effect. Serve or refrigerate.

Steps:

• MELT chocolate in microwave as directed on package.
• Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate.
• Refrigerate until ready to use.
• ADD milk and food coloring to dry pudding mix in medium bowl.
• Beat with wire whisk 2 minute or until well blended.
• Immediately pour into prepared cups.
• TOP with the cookie crumbs.
• Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.
• Variation - Jack-O'-Lantern Cups.
• Prepare as directed, except paint jack-o'-lantern faces inside the cups and substitute 2 drops red food coloring and 4 drops yellow food coloring for the green food coloring.
• Insert a pretzel log into top of each filled pudding cup for the pumpkin stem.

Steps:

• Make pudding according to the directions on package.
• Add food coloring.
• Refrigerate if using the cooked kind or instant to allow to cool and or set up.
• Crush entire package of oreos.
• Divide amount in half.
• Distribute the first half evenly among the cups.
• Add 1/2 cup pudding to each cup (this recipe makes 16).
• Evenly top each cup with remaining oreos.
• To make the ghosts on top you can fill a large baggie with the coolwhip and snip off a nickel sized portion of one corner.
• Pipe on the ghost.
• Add eyes with anything you would like, I used black icing gel, you could use M&M's, chocolate chips etc.

Steps:

• Melt chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.
• Add milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.
• Top with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

Steps:

• In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.
• With cookie icing, write RIP on each chocolate cookie for tombstone.
• Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.