I totally forgot to share what we made at my Tricks & Treats workshops last week.
12 foil cupcake liners
24 chocolate sandwich cookies (2 3/4 cups), crushed into crumbs
1/2 cup LAND O LAKES® Butter, melted
1 cup milk
3/4 cup whipping cream
1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
10 drops green food color
1/2 cup real semi-sweet mini chocolate chips*
12 pretzel sticks
Line muffin cups with foil cupcake liners. Combine cookie crumbs and melted butter in medium bowl; mix well. Spoon 2 heaping tablespoons into each cupcake liner. Press onto bottom and up sides of liner to form cauldron cups.
Combine milk, whipping cream, pudding mix, and food color in medium bowl. Beat at high speed 1 minute. Stir in chocolate chips. Spoon filling into muffin cups. Refrigerate until set (at least 1 hour).
At serving time, place 1 pretzel stick into each cauldron for stirring spoon.
*Substitute creme de menth baking chips.
Recipe Tip; For easy cleanup, use a large plastic resealable food bag to mix the cookie crumbs and butter. Seal tightly; toss until mixed.