Pudding Teddy Bears
When our home economists spotted a pleasingly creamy pudding recipe from Sherry Bonner of Winnsboro, Louisiana, they decided to figure some extra fun into it. First, they filled small graham cracker crusts with her treat, then fashioned cute cub faces from cookies and candy. It's a hit with kids of any age!—Sherry Bonner, Winnsboro, Louisiana
8 ServingsPrep: 15 min. Cook: 5 min. + chilling
Ingredients
- 1/4 cup baking cocoa
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- Dash salt
- 2 cups milk
- 2 eggs, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 8 individual graham cracker crust
- 1 strip red shoestring licorice
- 1/2 cup flaked coconut, toasted
- 16 vanilla wafers
- 16 M&M's
- 8 red-hot candies
Directions
- In a saucepan, combine sugar, cocoa, flour and salt. Gradually stir
- in milk until smooth. Add eggs; bring to a gentle boil, stirring
- constantly. Cook and stir over low heat for 2 minutes or until
- thickened. Remove from the heat; stir in butter and vanilla. Spoon
- into crusts; refrigerate.
- Cut licorice into eight 1-in. pieces and eight 1/2-in. pieces; set
- aside. Just before serving, sprinkle coconut over pudding. Insert
- two vanilla wafers in each for ears. Add M&M's for eyes and red-hot
- for nose. Bend 1-in. pieces of licorice into a semicircle; place 1/2