Allison's Recipe Book

Peeps Pudding Cups

Ingredients for Pudding Cups

1 Oreo for each cup (crushed)

1 Peep for each cup

Starbursts (orange)

Rips Candy (green)

Directions for making Peeps Pudding Cups

First step is to make the candy carrots.  Cut your orange Starburst in half, make one end pointed and flatten the top part.  Add a green candy Rips to the top part that is flattened and wrap it around the Rips to form a carrot shape. Crush one Oreo for every pudding cup, I put them in a bag and smash them with a soup can.  Open your pudding cups, place a Peep in the middle of the pudding cup. Sprinkle the crushed Oreos around the peep and then add the candy carrots.

Ingredients

1 stick Softened Butter
½ cups White Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup Flour
1 cup Graham Cracker Crumbs
1 teaspoon Baking Powder
7 ounces, weight Container Of Marshmallow Creme
8 whole (1.55 Oz Bars) Hershey’s Chocolate Bars, Unwrapped
1 cup Marshmallows
¼ cups Chocolate Chips

Preheat the oven to 350°F and spray a 9″ pie pan with baking spray. Set aside. In a large bowl, beat the butter and sugar together until creamy and smooth. Add the Egg. Add the vanilla extract and mix until combined. Add in the flour. Pour in the graham cracker crumbs. Add the baking powder and mix until just combined.

Divide the dough in half and press half of the dough into the prepared pie pan. Evenly spread the marshmallow cream over the bottom of the crust. Place the Hershey chocolate squares over the marshmallow creme. Place the mini marshmallows over the chocolate bars. Carefully pat the remaining dough over the marshmallows. Some of the marshmallows will peek through and that’s okay. Sprinkle the chocolate chips on top of the pie. Bake the pie for 20 minutes or until lightly browned.