Need a festive Halloween treat without turning on the oven? These Halloween pudding cups layer chocolate pudding with vanilla pudding tinted bright orange, then finish with a topping of crushed Oreos and colorful sprinkles. Kids love the fun colors and crunch, and you’ll love how quick and easy they are for parties, classrooms, or just a holiday dessert at home.
Why You’ll Love These Halloween Pudding Cups
These Halloween pudding cups use just five simple ingredients (pudding mix, milk, food coloring, Oreos, and sprinkles) but look festive enough for any party.
- No-bake dessert – Whisk pudding with milk, add color, and you’re halfway done.
- Festive and colorful – Chocolate and orange layers topped with sprinkles look party-ready.
- Kid-friendly – Easy for kids to help make and fun for them to eat.
- Make ahead – Prep a few hours in advance and keep chilled until serving.
- Perfect for parties – Great for classrooms, potlucks, or any Halloween get-together.
Ingredients
- Milk (I use whole milk when I make pudding)
- Chocolate instant pudding
- Vanilla instant pudding
- Food coloring (for best results, mix red and yellow)
- Chocolate sandwich cookies (I always use OREOs)
- Halloween sprinkles
Directions
Step 1: In a large bowl, whisk the chocolate pudding mix with 2 cups of milk for about 2 minutes, until thickened. Spoon the pudding into cups, filling them halfway.
Step 2: In another large bowl, whisk the vanilla pudding mix with the remaining 2 cups of milk for 2 minutes. Stir in food coloring until you reach your desired shade of orange. Spoon the orange pudding over the chocolate layer to fill the cups.
Tip: I started with orange gel food coloring, but it looked a little too neon. Adding a touch of red deepened the shade nicely. You could also mix red and yellow until you get the color you like.
Step 3: Top with crushed cookies. Chill until ready to serve, then garnish with Halloween sprinkles just before serving.
Tips & Variations
Want to switch things up or get creative? Here are some tips and variations for these Halloween pudding cups.
- Use gel food coloring – Gel gives you a brighter orange without thinning the pudding like liquid food coloring can.
- Make ahead – Assemble up to 24 hours in advance, but add sprinkles right before serving so the color doesn’t bleed.
- Crush the cookies – A rolling pin and zip-top bag works fine, but a food processor makes the “dirt” extra fine. (I personally like it a little chunky, so I use a rolling pin.)
- Choose clear cups – Small clear plastic cups (5–9 oz) show off the layers best. Mason jars work if you want something reusable.
- Swap the flavors – Try graham crackers instead of Oreos, or switch the pudding flavors for different color combos.
- Change up the toppings – Add gummy worms, candy eyes, or cookie “tombstones” to make graveyard or monster cups.
- Go dairy-free – Most pudding mixes will set with non-dairy milk like almond or oat, though you may need to adjust amounts.
Halloween Pudding Cups
Ingredients
- 3.9 oz instant chocolate pudding
- 3.4 oz instant vanilla pudding
- 4 cups milk divided
- drops food coloring orange or red+yellow
- 12 OREO cookies crushed
- Halloween sprinkles
Instructions
- In a large bowl, whisk the chocolate pudding mix with 2 cups of milk for about 2 minutes, until thickened. Spoon the pudding into cups, filling them halfway.
- In another large bowl, whisk the vanilla pudding mix with the remaining 2 cups of milk for 2 minutes. Stir in food coloring until you reach your desired shade of orange. Spoon the orange pudding over the chocolate layer to fill the cups.
- Top with crushed cookies. Chill until ready to serve, then garnish with Halloween sprinkles just before serving.
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