Creamy Candy Corn Puddings

Creamy Candy Corn Puddings

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

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
For a kid-friendlier version, serve these desserts in 8-oz clear plastic cups.
Save on time by using purchased frozen whipped topping instead of making your own.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 55mg;
  • Sodium 490mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 33g),
  • Protein 6g;
Percent Daily Value*:
    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.