Whenever I visit my friends Tracey and Jake in Pennsylvania, their daughter Bella becomes infatuated with me, and I with her. Deep down she probably knows of her limited time with Aunt Kitty, so it’s best to make the most of our time and experiences together. I couldn’t agree more!
Last time I visited, I made Bella some Jello cups whose Teddy Grahams were floating on top via gummy Life Savers. Apparently Miss Bella hasn’t stopped talking about them even though she didn’t eat any of the Jello whilst I was around. This time around I wanted to keep with the season and try another thing that kids seem to love and eat- pudding! This may put your kids on sugar overload, but there are absolutely ways to cut down the sugar like using sugar free substitutes and using your imagination based on things your kids enjoy. Hopefully this is just a springboard for you and your kids. Enjoy!
1 box of instant Chocolate Pudding
1 box of instant Vanilla Pudding, preferably green colored
5 Tootsie Pops
1 cup of Milk Chocolate Wafers
1 cup of Leaf Sprinkles
In separate containers, make the Pudding mixes as directed. Setup five clear small containers or glasses. In the bottom of each container, place an inch of Chocolate Pudding in the bottom. Next, put a thin layer of green Vanilla Pudding atop each layer of Chocolate. At this stage you’ll have extra Vanilla Pudding, so save that for yourself as a job well done! Cover each layer of pudding cups with a layer of plastic wrap directly on the pudding, this will prevent a film from forming. If you’re working with small clear containers that have lids, you can securely place the lids atop. Place in the fridge until ready to serve.
On your work station, counter, or table, place half of your Sprinkles into a deep, but small dish. You’ll be using this to dip your Chocolate covered Tootsie Pops into. Next, lay out two rows of wax paper, about 18″ each, in order to pipe out your Chocolate trees and have a place for the other trees to firm up. Place other half of Sprinkles into a small pile on the second sheet of wax paper. Gather together a large ziplock baggie and a set of scissors. You’ll need this to put your leftover Chocolate into to create additional trees. Unwrap all your Tootsie Pops and set aside.
Place the Chocolate Wafers into a microwave safe dish. Heat in 15 second intervals, stirring and reheating until melted. Be careful not to overheat as the Chocolate will seize up and be irreversible. With hot pads, remove the Chocolate and place onto your work station. Allow Chocolate to cool until it is comfortable to touch with a finger, but still smooth and liquid. Dunk one Tootsie Pop into the Chocolate at a time. Shake to remove excess Chocolate before coating with Sprinkles. Set on top of pile of Sprinkles on wax paper. Do the same with the remaining Tootsie Pops. Allow to harden fully. If you notice you have too much Chocolate on any given Pop, keep rotating in Sprinkle pile, shaking off excess Chocolate as you go.
With a spatula, take your leftover Chocolate and scrape into one of the bottom corners of your ziplock bag. Cut a very small end off the ziplock bag so the Chocolate can easily pass through. Pipe tree like shapes of Chocolate onto the wax paper. Take some excess Sprinkles and place onto the Chocolate branches. Allow to harden.
Remove Pudding Cups from refrigerator and uncover. Working with one of the Pudding Cups, stick one Chocolate tree into the Pudding Cup along with the one of the Chocolate Pops, propping them up against the side of the container. Take some extra Sprinkles and scatter them over the top of the pudding. Finish with the rest of the Pudding Cups and take out the spoons to dig in!