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Creamy Candy Corn Puddings

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By Pillsbury Kitchens
Updated Feb 18, 2010
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Whip up this layered dessert, made with easy instant pudding and topped with Halloween sweets.

Creamy Candy Corn Puddings

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

310 Calories
15g Total Fat
6g Protein
37g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
10g
48%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
490mg
20%
Potassium
260mg
7%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
33g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
0%
0%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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