SPIDERWEB DIRT CUPS
These Halloween-themed pudding "dirt" cups have the spooky addition of black cocoa whipped cream plus white spiderwebs, The spiderwebs are easy: you pipe them over a crushed-ice bath so they set almost immediately. For the best results, be sure to flatten the surface of the crushed ice as much as possible before piping the webs. Little "spiders" made from sugar-coated gummy bears complete the eerie effect.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the instant pudding mix and milk in a large bowl until smooth. Let sit until slightly set, 5 minutes.
- Whip the cream in another large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Add the cocoa powder and mix on high speed until stiff peaks form, about 1 minute. Transfer one-third of the whipped cream to the pudding and whisk until fully incorporated, then carefully fold in the remaining whipped cream with a rubber spatula.
- Divide half of the pudding mixture among 6 clear cups or glasses (each 9 fluid ounces), filling them about halfway. Top each cup with 1 heaping tablespoon of the crushed cookies, then nestle 2 or 3 gummy worms and 3 or 4 candy eyeballs into the "dirt," against the side of the cup so they are visible. Layer each cup with another heaping tablespoon of the crushed cookies and about 1/3 cup of the remaining pudding, then finish with 2 more heaping tablespoons of the crushed cookies. Refrigerate at least 1 hour.
- Line a baking sheet with kitchen towels. To make the spiderwebs, fill a large bowl with crushed ice and a small amount of water. Press the ice down so the surface is as flat as possible. Transfer the melted wafers to a piping bag fitted with a medium round tip (or a resealable plastic bag with one corner snipped off). Pipe into the ice bath 4 intersecting lines to create a 3-inch asterisk, then pipe a circle just inside the asterisk and a smaller circle inside the first circle. Let the spiderweb set for 10 to 15 seconds then gently transfer to the prepared baking sheet. Repeat to make 8 spiderwebs; since they are fragile it is good to have a couple extra.
- To make the spiders, arrange the gummy bears flat-side up. Use kitchen shears to snip 3 narrow triangles out of each short end, creating 4 legs on both sides of each spider.
- Place a spiderweb on each dirt cup then top with a gummy spider. Serve cold.
SHARK SIGHTING PUDDING CUPS
These shark-infested pudding cups are a great way to kick off summer.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 pudding cups
Number Of Ingredients 9
Steps:
- Prepare the pudding according to the package directions. Once the pudding has set, stir in enough blue food coloring to make the pudding light blue, 3 to 4 drops.
- Place the purple and yellow chew candies in a small microwave-safe dish. Microwave until the chews are just softened, about 10 seconds. Use your hands to mix the chews together until they are a purple-gray color. Flatten the candy into four 2-inch squares and use kitchen shears to cut each into a shark fin. Dust the fins in confectioners' sugar and brush off any excess.
- Whisk the heavy cream in a medium bowl until stiff peaks form, about 3 minutes.
- Remove 1 tablespoon graham cracker crumbs and set aside. Divide the remaining crumbs between 4 clear cups. Add 1/2 cup of the pudding mixture to each cup. Sprinkle the reserved graham cracker crumbs on one side of each cup to mimic a strip of sand on the beach. Spread the whipped cream in a line just behind the sand to make it look like crashing waves. Stick a shark fin in the pudding water. Put a gummy ring on the pudding water and stick a graham cracker bear in the middle. Serve immediately.
MANGO PUDDING CUPS
Hong Kong-style mango pudding is an often underrated dessert on dim sum carts and menus, but it deserves to be as coveted as flaky egg tarts. This mango pudding has a silky-smooth texture and relies heavily on ripe mangos for a natural sweetness and bright flavor. A drizzle of sweetened condensed milk and a few cubes of fresh mangoes on top make this a perfect sweet treat for a warm, sunny day or ending to a dim sum feast.
Provided by Food Network
Categories dessert
Time 4h
Yield 4 pudding cups
Number Of Ingredients 6
Steps:
- Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
- Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
- Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
- Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!
SEASIDE PUDDING CUPS
Like to hear your kids giggle? Make these mini-beach scenes from simple candies and cookies--whimsical toppers for ready-made pudding cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Place cookies in small resealable food-storage plastic bag. With hand or rolling pin, crush cookies. Sprinkle about 1 tablespoon crushed cookies on top of each cup of pudding.
- Cut chewy fruit snack into 12 (1-inch) pieces. Peel each piece of fruit snack from plastic backing; place over crushed cookies on pudding for "beach towel." Top each "towel" with teddy bear and umbrella. Place 1 hard candy around each remaining teddy bear for "inner tube"; place 1 on each pudding cup.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 25 g, TransFat 0 g
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