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–+ servings
Chocolate Pudding Pots in Glass Bowl With Fresh Mint Stalks and Crumbled Oreos.
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5 from 2 ratings

Chocolate Pudding Pots

Quick and easy chocolate pudding recipe from scratch with no eggs and thickened with cornstarch. It's smooth and creamy. Serve them as little flower pots on Earth day or kids Spring parties.
Prep Time10 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 4 Servings
Calories: 282kcal
Author: Abeer Rizvi

Ingredients

Instructions

  • Start off by preparing my favorite vegan chocolate pudding. You can also use your own recipe or even buy store bought chocolate pudding, if you like.
  • Pour the pudding into your clear glasses. Fill about halfway.
  • Allow the pudding to cool down for about 15 minutes.
  • Then, chop up some Oreos roughly and toss them on top of the chocolate pudding.
  • Chill the pudding cups in the refrigerator for 1-2 hours or until it sets.
  • Just before serving, wash and dry your mint leaf stalks.
  • Push a few stalks into your pudding cups. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in the fridge for up to 2 days. 

Nutrition

Calories: 282kcal | Carbohydrates: 50g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 541mg | Potassium: 145mg | Fiber: 2g | Sugar: 33g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 3.9mg