On the Halloween themed baking day we had this week, we not only made Mummy Cookies, but also Graveyard Pudding Cups. Yuri and his nieces again had lots of fun making these. We started years ago with baking days, when the kids were still small. I did most of the things then, with help from them. Now they’re 13, 11 and 9 and only need a little help from me. So fantastic to see how much they’ve grown already.
The kids made chocolate mousse themselves for the Halloween graveyard pudding cups. The recipe for the chocolate mousse I will share later on the blog. With crushed Oreo’s (dirt), Bastogne koeken (graves) and sour candy stripes (worms) that’s all the ingredients you’ll need for this recipe. No baking is required. Just time, since the chocolate mousse needs to harden in the fridge. The graveyard pudding cups recipe is from Chelsea’s Messy Apron.
Looking for a Halloween drink? Try this Halloween Sangria. When you want a cake with Oreo’s then this No Bake Oreo Cheesecake is perfect. Another perfect dessert in a cup is the Kruidnoten Tiramisu. Learn all about the Dutch dessert vla, a sort of pudding.
We used homemade chocolate mousse instead of chocolate instant pudding mixed with cool whip. I just love the fluffiness of chocolate mousse. The store was out of clear plastic cups, so I used clear glass cups. The kids used 10 Oreo’s instead of 20. Milano cookies are not easily available in the Netherlands, so I used Bastogne koeken. I used 3 instead of 6, just broke the cookies in half. They didn’t have gummy worm candies at the local grocery store, so I used sour candy stripes. The graveyard dirt pudding cups turned out great and were delicious.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Graveyard Pudding Cups
Allergies: gluten, wheat, chocolate, dairy, sugar.
6 clear glass cups
1 batch of chocolate mousse
3 Bastogne cookies
Sour candy stripes
Prepare chocolate mousse according to recipe instructions. Divide over 6 glass cups. Place in the fridge for 3 hours.
Place the Oreo’s in a zip lock bag. Close the bag. With a rolling pin smash them until fine crumbs. The kids loved this part. Top the chocolate mousse with the crushed Oreo’s. Do this just before serving, to avoid soggy cookie crumbs.
Break the Bastogne cookies in half. Add them to the cups and a sour candy stripe to each cup.
- Recipe source is the website Chelsea’s Messy Apron.
- Enough for 6 persons.