Spiked Cookies & Cream Pudding Cups
You didn’t think we could resist mixing up something spiked for Pillsbury week, did you? These Spiked Cookies & Cream Pudding Cups are dangerously delicious – the perfect treat for a Valentine’s Day brunch or dinner party.
– Pillsbury sugar cookie dough
– 6 Oreos
– Oreo Cookies ‘n Creme pudding mix
– 1 cup milk
– 1 cup Cool Whip
– 3/4 cup vodka (whipped or fluff flavor)
– Tools: mini muffin pan
As always, the first thing to do is preheat your oven. For these cookie cups, heat it to 350 degrees F. To prep your pan, spray sparingly with cooking oil.
To crumble your Oreos, we recommend the hammer technique. This will crush them into a pretty fine dust. Set aside.
Cut about an inch off your roll of dough. Then cut that into quarters. Dunk one of the pieces of dough into your Oreo crumbs and roll into a ball. Place in a muffin cavity. Repeat until you’ve made as many cups as you like.
Bake for 15-20 minutes.
While the cups bake, it’s time to mix up your pudding. Combine pudding mix, milk, Cool Whip, and vodka and whisk away.
Place your pudding in the fridge for 15-20 minutes to let it firm up a little bit.
Check on your cookie cups. Keep baking until the center of the cookie has fallen back into itself, creating a cup. Let cool for 15 minutes before popping out of your pan.
Pop cups out. Spoon in a little over a teaspoon of pudding into each cup, sprinkle with Oreo crumbs, and you’re done!
Now place on an adorable cake stand and let the spiked pudding cup games begin!
What spiked sweets have you been cooking up lately? Are you as obsessed with Oreos as we are? Talk to us in the comments below.