I wanted to make something quick and easy for the Easter holiday coming up. I love chocolate and those marshmallow bunnies that only appear during this time of year, so I combined the two to make a dessert that the whole family can make together. Let’s get hoppin’….
Cookie Crust (makes 9)
- 1/2 package of Oreo Cookies (chocolate sandwich cookies)
- 1/2 stick Butter, melted
Put the cookies into a food processor and give them a whirl until they become fine crumbs. Mix with the melted butter. I used a medium size muffin tin. You can use muffin cup liners or butter the insides of the cups, then pat cookie mixture onto bottom and sides of tin. Set aside.
Chocolate Pastry Cream
- 2 Cups Milk
- 1/4 Cup Sugar
Put milk and sugar into a medium size saucepan and bring to a boil. Stir occasionally.
- 2 Egg Yolks
- 1 Whole Egg
- 2 Heavy Tblsp Cornstarch
- 1/4 Cup Sugar
- 2 tsp Vanilla
- 2 Tblsp Butter
- 1/2 Cup Semi Sweet Chocolate Chips
- 1 package of Easter Marshmallow Bunnies
- 1 Cup Semi Sweet Chocolate Chips
- 1/4 Cup Evaporated Milk
- Cool Whip
- Green food coloring
- jelly beans or mini malted milk eggs
In a heatproof bowl whisk the yolks,egg, cornstarch and sugar until combined.
Once milk and sugar come to a boil, pour it over the above ingredients and whisk until smooth. Pour back into saucepan and on medium high heat stir until thickened and bubbly. Take off the heat and add vanilla, butter and the 1/2 Cup of chocolate chips. Whisk until incorporated.Now we are going to fill the cookie crusts, it’s easiest to use a 1/4 measuring cup to pour the pudding into the crusts. Be Careful it is hot. Cover the top of pan with saran wrap and refrigerate for 1 hour.
After the hour, take off saran wrap and push a marshmallow bunny into each pudding cup. Use any color of bunny or a variety of colors. Let the kids stick the bunny into the mud!Next, put the cup of semi sweet chips and 1/4 cup evaporated milk in a bowl and microwave for 45 seconds, take out and stir, then microwave another 45 seconds. Stir until smooth. Put this into a pastry bag and pipe this “chocolate mud” around the bunny. Make sure to cover the pudding. Refrigerate a couple of hours or overnight.
Using a metal spatula go around each pudding cup to release them(or just lift out if you used muffin cup liners) Set them on a plate and decorate with green tinted Cool Whip. I put the Cool Whip into a pastry bag that has a grass tip on it, if you don’t have a grass tip, just use a spoon or fork to place some around the top edge of each pudding cup to look like grass. Have fun and use jelly beans or mini malted milk eggs to make them fancy.These are quite cute and very easy to make. I like to pull the bunny out of the “mud” and eat him first! Happy Easter everyone….