4 from 1 vote
Beach Baby Pudding Cups
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Beach Baby Pudding Cups - Family Size
Prep Time
30 mins
 

Makes approximately 12 servings.

An AlohaDreams.com recipe.

Course: Dessert
Servings: 10 servings
Ingredients
  • 1/2 (4 ounces) package cream cheese bar , softened
  • 1 tablespoon butter , softened
  • 1/4 cup powdered sugar
  • 4 ounces Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 cup crushed pineapple in juice , drained very well.
  • 1/2 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 12 paper drink umbrellas
  • 12 (9 ounce) plastic tumblers
Instructions

  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter).

  2. Put complete Oreo cookie (both cookie and fillinin the food processor and blend using pluses until they are the texture of sand. Set aside.
  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.
  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).
MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.
  1. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  2. Refrigerate until ready to serve. Best made the same day but can be made the day before.