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HERSHEY'S PUDDING AUTUMN BLOOM TOPPERS

Prep Time10 mins
Total Time10 mins
Servings: 4

Ingredients

  • 1 4- pack Hershey's Ready to Eat Pudding Cups
  • whipped cream
  • about 36 mini marshmallows
  • colored sugar sprinkles
  • round chocolate candies for the middle

Instructions

  • Place about 2 teaspoons of each colored sugar into a mini muffin liner. Open each pudding cup and add whipped cream, if desired. If you look at the 4 flowers I made, 2 have a layer of whipped cream (the ones with all 4 colors) where as the red and orange flower just has a small dollop and the yellow and orange flower has none. Adding whipped cream enables you to make a larger flower.
  • Cut 7-9 mini marshmallows diagonally and coat the sticky side with colored sugar. Place petals sugar side up around the outer edge of the pudding cup. Once you've got your outer ring of petals, place additional petals creating a small circle on the inside. Place the round chocolate candy in the middle- and that's it! You're done! Prepare to wow your kids, co-workers, neighbor, boyfriend- you get the idea. Everyone loves these easy and delicious treats!
  • Serve immediately or place in fridge for up to 1 hour. If you have to make them more in advance, store in an airtight container so that the marshmallows don't dry out.