Creamy Candy Corn Pudding

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


6 servings


1 (4-serving size) box butterscotch instant pudding and pie filling mix
4 cups milk
20 drops red food color
45 drops yellow food color
1 (4-serving size) box banana cream instant pudding and pie mix
1 cup whipping cream, whipped
12 pieces candy corn


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.

To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-ounce) 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.

Estimated Time

Preparation Time: 30 minutes
Refrigeration Time: 30 minutes

Additional Information

For a kid-friendlier version, serve these desserts in 8-ounce clear plastic cups.

Save on time by using purchased frozen whipped topping instead of making your own.

Nutritional Information

1 Serving (1 Serving): Calories 310 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 10 g, Trans Fat 1/2 g), Cholesterol 55 mg; Sodium 490 mg; Total Carbohydrate 37 g (Dietary Fiber 0 g, Sugars 33 g), Protein 6 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2 1/2

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