Lucky Cereal Milk Pudding Cookie Cups

by Erin

Have Lucky Charms cereal milk in your bowl? Save it to make cereal milk pudding cookie cups. Made with vanilla pudding, sugar cookies, and marshmallows.

Lucky Cereal Milk Pudding Cookie Cups.

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Today’s recipe is pretty simple once you get past the sorting of the Lucky Charms cereal from the marshmallows. Otherwise, you’re mostly using pre-made and semi-made ingredients.

What you need to make cereal milk pudding cookie cups:

  • Lucky Charms cereal, sorted
  • Milk
  • Instant vanilla pudding
  • Sugar cookie dough
  • Green food coloring, optional
Lucky Charms Cereal Milk Pudding Cookie Cups.

Before making the pudding, I soaked just the cereal in the milk while the sugar cookie cups baked. After straining out the cereal milk, it was then used to made cereal milk pudding. Dye it green if you want to be festive or leave it as is because those marshmallows you sorted out will be used as the decorative topping.

In case you don’t want to just eat the remaining Lucky Charms you can also use it to make lucky buckeye cookies, lucky lemon pie, lucky cheesecake bars, lucky seven layer bars, or even lucky crispy treats.

Lucky Cereal Milk Pudding in Sugar Cookie Cups.

Lucky Cereal Milk Pudding Cookie Cups.

LUCKY CEREAL MILK PUDDING COOKIE CUPS

Print
Yield: 2 Dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups cold milk
  • 1 cup Lucky Charms cereal only
  • 1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
  • 1 (3.4 oz.) box vanilla instant pudding
  • Green food coloring, optional
  • 1 cup Lucky Charms marshmallows

Directions

  1. In a medium bowl, add milk and cereal. Stir to coat and mash down a bit. Cover and place in the fridge for 30 minutes, stirring every 5 minutes.
  2. Meanwhile, prepare the sugar cookie cups. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
  3. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
  4. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
  5. Strain cereal milk into a large measuring cup*, squeezing out as much as you can from the cereal. Add 1-1/2 cups of the milk** to a large bowl, along with the pudding and beat with a wire whisk or electric mixer for 2 minutes. Add food coloring and beat until just combined, if using.
  6. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with cereal marshmallows*** and serve immediately or refrigerate until ready.

Notes

*Or another medium bowl. **You started with 2 cups but some will have soaked into the cereal. ***If you want the cereal marshmallows to stay crispy, only add right before serving.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Funfetti Pudding Sugar Cookie Cups.

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