A chocolate cookie crumb crust is filled with minty pudding in this unique quick-to-make treat.
| 12 |
|
foil cupcake liners |
| 24 |
|
chocolate sandwich cookies (2 3/4 cups), crushed into crumbs |
| 1/2 |
|
cup LAND O LAKES® Butter, melted |
| 1 |
|
cup milk |
| 3/4 |
|
cup whipping cream |
| 1 |
|
(3.3-ounce) package white chocolate instant pudding and pie filling mix |
| 10 |
|
drops green food color |
| 1/2 |
|
cup real semi-sweet mini chocolate chips* |
| 12 |
|
pretzel sticks |
Line muffin cups with foil cupcake liners. Combine cookie crumbs and melted butter in medium bowl; mix well. Spoon 2 heaping tablespoons into each cupcake liner. Press onto bottom and up sides of liner to form cauldron cups.
Combine milk, whipping cream, pudding mix, and food color in medium bowl. Beat at high speed 1 minute. Stir in chocolate chips. Spoon filling into muffin cups. Refrigerate until set (at least 1 hour).
At serving time, place 1 pretzel stick into each cauldron for stirring spoon.
*Substitute creme de menth baking chips.
Recipe Tip
For easy cleanup, use a large plastic resealable food bag to mix the cookie crumbs and butter. Seal tightly; toss until mixed.
