Easter Basket Pudding Cups

These Easter basket pudding cups provide baking fun for the whole family!

48 cups

Easy 15 minutes

Ingredients

Ingredients

for this recipe Easter Basket Pudding Cups

Cups:

1 cup butter
0.75 cup powdered sugar
1 tsp vanilla extract
2 cup all-purpose flour
serving *or use premade cookie dough

Filling:

1 package Pudding Suprême Chocolate
1.75 cup 2% Milk
serving Candy coated chocolate eggs

preparation

Preparation

1

Preheat oven to 325° F (165°C). Lightly grease mini muffin tins and set aside.

2

Cream butter, sugar, and vanilla in the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, until light and fluffy.

3

Incorporate flour until combined.

4

Roll dough into tablespoon sized balls and place in pre greased mini muffin tins. Press the dough into the bottom of the tin and up the sides using your fingers, the top of a bottle, or a shot glass. 

5

Bake for 18-22 minutes, or until outer edges are browned slightly. Allow cookies to cool completely in pan.

6

Prepare instant chocolate pudding according to package.

7

Fill cups and top with Candy coated chocolate eggs or candy of choice.

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