Desserts

Candy Corn Cups

Candy Corn Cups
Pinit

Video Link

Ingredients:
1 box (3.4 ounces) French vanilla or chocolate instant pudding
1 box (3.4 ounces) butterscotch or pumpkin instant pudding
4 cups cold milk
3 to 4 cups Coco Puffs or Count Chocula cereal
1 container (12 to 16 ounces) frozen whipped topping, thawed
1/2 cup candy corn
Small clear plastic or pretty parfait or glass cups

Directions:
In 2 different bowls, beat together two cups of cold milk with each box of pudding until pudding thickens. Spoon some cereal in the bottom of each cup. Layer each cup with a little butterscotch or pumpkin pudding and then a little whipped topping. Sprinkle some cereal on top and top with a little French vanilla or chocolate pudding. Cover each cup with plastic wrap and refrigerate until ready to serve. Before serving, place a big dollop of whipped topping on top. Sprinkle a few candy corn and a few pieces of cereal on top. Dig in!

Notes:
These can be made up to 1 day ahead of serving.

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