These Garden Pudding Cups will have the kids thrilled for spring. This little Easter dessert is extremely easy, bursting with rich chocolatey flavor, and has a combination of smooth and slightly crunchy textures. Great for a fun snack, school party, spring get together, baby shower, Easter treats, and more!
When it comes to spring and Easter, there are so many things popping up that it’s hard to keep up. However, there’s nothing worse than feeling like you’re missing the mark on just about everything you’re involved in. Of course, I’m referring to the family functions, the school functions, church functions, etc. and feeling like you’re just stumbling through all of it. All of these events I mentioned have one big thing in common – they all require food.
One way I get a leg up on all the crazy invites to get-togethers is by mixing store-bought with homemade. That way, I am able to put some effort in, but not overwhelm myself with putting too much on my plate. However, what’s great, is if you have time, you can turn the same recipe into a fully homemade one if you desire. You can also get the kids in on it to help.
That’s how these chocolate pudding cups were born. These were extremely easy to make and a fun craft to do with the kids. I mixed the colors, then showed them how to roll the marzipan vegetables and marzipan fruits, then let them be! My daughter’s attention to detail certainly surpasses mine. She had the adorable idea of making seed packets out of graham crackers. Plus, these dirt cups became another one of our traditions to add to our Easter plans each year, along with our Easter Brioche.
How to Make Garden Pudding Cups
- Prepare your “dirt” – In a food processor, pulse all your Oreos until they’re fine crumbs. Set aside.
- Prepare the pudding – You can either make your pudding from scratch, use instant pudding from the box, or grab those already prepared pudding cups. This part all depends on how much time you’re rolling with.
- Making the marzipan decor – Using this homemade almond paste, color half of the resulting paste green to make your peas and lettuce. Color the other half red and make 6 balls and turn the tip so you have radishes. Use the rest of the red almond paste, add yellow to it to make orange, and make the carrots.
- Putting it together – Place the pudding in a jar, top with a good helping of crushed Oreos, then top with your marzipan vegetables (or marzipan fruits, if that’s what you decide on).
- Add the stems – Dye one cup of white frosting green, then place in a piping back and make the stems, vines, etc. on the pudding cups. Place some of the white frosting on graham crackers and use the green frosting to draw vines and such, if desired.
- Serve – Chill the pudding cups if desired, serve, and enjoy!
Tips and Variations:
- Use different pudding flavors – If you need to use other pudding flavors, do so! Just note that it won’t look as much like dirt, although the crushed Oreos will help with that aspect. You can always add a bit of brown food coloring to the pudding flavor you choose to make it look more like mud.
- Use marzipan instead of almond paste – Marzipan is made out of almond paste, but it’s a bit sweeter. If you prefer to use that, you follow this basic marzipan recipe. Simply use the almond paste recipe, but add 3 cups of sifted powdered sugar and 2 eggs lightly beaten, to the mix. Continue with the rest of the directions as normal.
Common Questions About Garden Pudding Cups
How Much Pudding is in a Snack Pack?
Each pudding cup from the Snack Pack brand holds about 3.25 ounces of pudding in each cup. This is just shy of half a cup. This is good information to know so can mimic the amount of pudding they place in each cup for your own cups. They have the perfect serving amount, in my opinion!
If you had a blast making these Garden Pudding Cups, please let me know in the comments below!
The original post was made using Snack Pack Pudding Cups
More Easter Recipes You’ll Love:
- Chocolate Easter Cake
- Butterfinger Easter Cupcakes
- Easter French Macarons
- Golden Bunny and Watercolor Egg Easter Cookies
- 20 Oreos
- 1 5.1 ounce package of instant chocolate pudding
- 3 cups cold milk
- ½ container of whipped cream topping thawed
- 4 Graham Crackers
- Green chocolate candies
- 1 tube almond paste or marzipan
- green red, and yellow food coloring
- 1 can vanilla frosting
- 1 marshmallow
- Place Oreos in a Ziploc bag and crush into small pieces.
- In a medium bowl, whisk together pudding, milk, and whipped topping.
- Pipe or spoon pudding into jars and top with oreo crumbs.
- Color half of your almond paste with green food coloring and form peas and lettuce.
- Color the other half of the almond paste red, and form 6 balls, pinching one edge to form a radish.
- With remaining re almond paste, knead in yellow food coloring to make orange.
- Roll out small pieces and form into carrots.
- Place vegetables on pudding cups.
- Cut marshmallow in half then cut 1 side into small triangles. Place on other half to form tail and feet. Place on a pudding cup.
- To make the seed packets, cover 3 graham cracker halves with white frosting.
- Dye 1 cup of white frosting green and place in a piping bag. Cut a small piece off of the corner for piping.
- Place a smaller almond paste formed vegetable in the middle of the seed packet and use the green frosting to make green tops, lettuce, and pea vines.
- Use remaining green frosting to make green tops and pea vines on the pudding cups.
These are so gorgeous! I really love how they turned out and that your daughter helped make them! I bet mine would love to make these, too! #client