Ooh La La! French Pudding Cups/Squares

Bonjour!

I am so happy to see you today! After a couple weeks of hectic running-around, I can finally say that school is out for the summer. Drat. There goes that song again. Anyway... I officially have one year of college left and I am just now realizing how horribly I have been utilizing my time and resources by not doing EVERYTHING there is to do on campus. I mean, I only just tried sushi for the first time last week. Where is the living at???

In other news, tomorrow is Mother's Day and I have a little surprise whipped up for The Ladyhood bloggers. Literally. It's a really fun recipe to make, and it is oh-so-simple, and, if you have kids (which I don't but I somehow ended up with a preschooler and a Kindergartner helping me- how even does that happen?) they will LOVE getting in on this little endeavor.







What You Need:

• Chocolate Almond Bark
• 2 Boxes of White Chocolate Pudding & Cheesecake Pudding (or your choice)
• 1 Can of White Frosting & Strawberry Frosting (or your choice)
• 1 Bag of Delightfulls Filled Baking Morsels- Cherry (or your choice)
• 1 Carton of Mint Leaves
• Silicone Cupcake Liners
• Cooking Baster Brush

What To Do:

1.  Open the white chocolate pudding and prepare it as described on the box. Do the same for the cheesecake pudding in a separate container. Refrigerate as directed.
2.  Open the chocolate almond bark. Cut bar into squares of two and heat one set for 1 minute and 30 seconds. Mix well.
3. Fill the silicone cupcake liner about 1/4 of the way full (or enough to cover the entire bottom and sides of the liner thoroughly). Use a baster brush to cover the entire inside of the liner thoroughly. Refrigerate until cooled.
4. Repeat Steps 2-3 until all of the packaged almond bark is used or until all of the silicone cupcake liners are used.
5. Once chocolate cups have cooled sufficiently, GENTLY peel the liner from the chocolate. This is a very delicate process, so don't get in too big of a hurry. Place chocolate cups on a parchment-papered plate or pan.
6. Take pudding out of the fridge and pour into finished chocolate cups. 
7. Cut a hole in the corners of two large Ziploc bags and spoon the white frosting into one and the strawberry frosting into the other. Squeeze onto the pudding cups and decorate as desired. 
8. Plop a filled baking morsel (aka cherry-filled chocolate chips) onto the top of each pudding cup.
9. Arrange a mint leaf between the frosting and the pudding of each cup (optional).
10. Refrigerate until ready to eat. Bon appetite!

For an easier treat that will help use up the extra pudding and frosting...


French Pudding Squares

What To Do:

1. Take pudding out of the fridge and pour onto graham cracker squares. 
2. Cut a hole in the corners of two large Ziploc bags and spoon the white frosting into one and the strawberry frosting into the other. Squeeze onto graham crackers and decorate as desired. 
3. Plop a filled baking morsel (aka cherry-filled chocolate chips) onto the top of each puddinged graham cracker.
4. Arrange a mint leaf between the frosting and the pudding of each cracker (optional).
5. Refrigerate until ready to eat. Bon appetite!

Have a lovely weekend!

xoxo,
Sara