Heart Healthy Halloween Pudding Cups

(5.0)
By Adam Fisher
Published 8/17/2023
Dietitian Reviewed: Christina Wright, RD, LDN
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegetarian
Heart Healthy Halloween Pudding Cups
Photo Credit: Baldwin Publishing Staff Photographer

Rich layers of creamy pumpkin cheesecake pudding and crumbled chocolate cookies are topped with slices of ripe banana to create terrifyingly tasty Halloween Pudding Cups! Grab a spoon and indulge guilt-free with these heart-healthy treats!

Total Time
90 minutes
Servings
4
Calories
293
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Ingredients

Recipe yields 4 servings

Chocolate Cookie Layer

Pudding Layers

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How to Make Halloween Pudding Cups

Chocolate Cookie Layer

  1. Step 1

    Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.

  2. Step 2

    In a medium bowl, sift together the flour, cocoa powder, baking soda and salt using a fine mesh sieve; set aside. In a separate medium mixing bowl, beat egg whites with an electric mixer on high until foamy, about 1 minute. Gradually beat the granulated sugar into the foamy egg whites. Scrape down the sides as needed and then gradually beat in the brown sugar until smooth, about 3 minutes. Beat in the vanilla and melted chocolate.

  3. Step 3

    Gradually stir in the dry ingredients to the egg mixture with a rubber spatula until just incorporated.

  4. Step 4

    Drop batter by tablespoonfuls onto the prepared baking sheet, spacing them about 1½-inches apart. Bake until flat with slightly cracked tops, about 10 to 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Pudding Layers

  1. Step 1

    In a medium mixing bowl, beat 1 cup almond milk and pudding mix with a handheld mixer for 2 minutes. Stir in the remaining almond milk. Add the pumpkin purée and beat for another minute. Add the pumpkin pie spice, cinnamon, nutmeg and ginger. Using a spatula, fold in the whipped topping. Refrigerate for 30 minutes.

  2. Step 2

    In 4 shallow glass dessert cups, add ¼ cup of the pudding mixture. Crumble 2 cookies onto the pudding in each cup. Layer another ¼ cup of the pudding mixture on top of the cookie layer.

  3. Step 3

    Slice the banana into 8 thick rounds. Press a chocolate chip into each slice of the banana for the “eyes.” Place 2 “eyes” on top of the pudding layer. Place in the refrigerator for at least 30 minutes before serving.

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Nutrition Facts

Serving Size:
1/2 cup pudding, 2 cookies, 2 slices bananas

293
Calories
9
g
Fat
0
mg
Cholesterol
465
mg
Sodium
37
g
Carbs
3
g
Sat. Fat
15
g
Fiber
6
g
Protein
28
g
Sugars
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