The Sugar Cookie Pudding Cups recipe is one that can be whipped up quickly. Just leave enough time for the cookies to cool and you have a nice festive holiday dessert.
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Sugar Cookie Pudding Cups Recipe
A little less than a week until Christmas, and there is still so many Christmas desserts I want to make. The older I get the faster time goes. And to think, we started prepping for Christmas earlier this year. 🙄
Maybe I should just leave my holiday decorations up all year. 😂 If my house didn't move (full time RVers) I probably would. 😂The Sugar Cookie Pudding Cups recipe is one that can be whipped up quickly. Just leave enough time for the cookies to cool and you have a nice festive holiday dessert.
Sugar Cookie Cups Ingredients
- Pillsbury Sugar Cookie Dough (refrigerated 16.5 oz tube)
- Instant Cheesecake Pudding
- Cold Milk
- Red/Green Food Coloring
- Large Ziploc Baggie
- For exact amounts, please see recipe card below.
How to Make Sugar Cookie Pudding Cups
Preheat oven to 350 degrees.
Spray a mini muffin pan
with Cooking oil spray.
Then take Sugar Cookie dough and pinch off enough to roll a 1-inch ball. Place in pan. Once all 24 balls are in the pan, place in oven and bake 10-12 minutes.
Remove from oven and immediately take a spoon (or anything you’d like) and make an indent in the middle of the cookie.
Let Cool.
While those are cooling, start preparing your pudding.
Pour pudding packet in a large bowl and add 2 cups of milk. Beat with mixer
for 2 minutes. Let set for additional 3 minutes.
Next separate pudding into two bowls
. Add 3-4 drops of red food coloring into one bowl and 3-4 drops of green coloring to the other. Mix well.
Now take each pudding color and spoon into the corner of a large ziploc baggie. Make sure to keep the pudding side by side. (You want a swirl motion when squeezed out).
Snip off corner of baggie. Fill each cookie with the pudding mixture in a swirl like motion. Continue to do this until all cups are filled.
They’re ready to serve!
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