Creamy Candy Corn Puddings

Whip up this layered dessert, made with easy instant pudding and topped with Halloween sweets.

  • prep time 30 min
  • total time 60 min
  • ingredients 7
  • servings 6

Ingredients

1
box (4-serving size) butterscotch instant pudding and pie filling mix
4
cups milk
20
drops red food color
45
drops yellow food color
1
box (4-serving size) banana cream instant pudding and pie mix
1
cup whipping cream, whipped
12
pieces candy corn
  • 1 Make butterscotch pudding as directed on box, using 2 cups of the milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cream pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.
  • 2 To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) martini glasses. (Cover and refrigerate remaining banana cream pudding for another use.) Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    0g
    0%
      Sugars
    33g
    33%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    20%;
    Iron
    0%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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