Flower Pot Dessert Cups

Edible chocolate flower pot dessert cups. Chocolate pudding filled cookie cups with a lollipop flower make up this flower pot dessert recipe.

Course Dessert, Snack

Cuisine American

Keyword chocolate flower pot dessert cups, flower pot dessert, pudding filled cookie cups

Prep Time 30

Cook Time 12

Resting Time 5

Total Time 47

Servings

Calories 322kcal

Author Evelyn Osborn

Preheat your oven to 350 degrees F. In a mixing bowl add graham cracker crumbs, butter, and sugar and mix until well combined. Add the red food coloring and mix until your desired color. We are shooting for a terra cotta color.
Press the crumb mixture into your mini popover pan, working upwards with fingers building a cup shape along the sides. Place in oven and bake for 12 minutes or until just beginning to brown. You might wish to keep an eye on them as they are baking, Sometimes they might have a slight sinking on the walls but you can use a spoon to correct them and then continue to bake. Allow to cool completely in pan.
After your little cookie pots are cool, remove them from the pan. Place a large cooking sheet over the top of the popover pan, and flip it over. Gently tap the bottoms of each popover cup to loosen.
In a large mixing bowl, beat the milk and pudding mixture together until smooth. Carefully scoop pudding into cups filling to the top.
In a small mixing bowl, use a fork and mix coconut and food dye, until desired shade of green for the grass. Sprinkle coconut mixture on top of pudding.
Cut all the lollipop stems to your desired height and place one in each little flower pot dessert. Allow 5 minutes to set and serve.