Simple pudding trifles made with cool whip and decorated with lucky charms. The glasses are decorated with yellow sprinkles to add to festivity! A quick and easy St. Patrick’s Day treat.
Need a quick dessert that looks super festive and impressive? You’ve come to the right spot.
You can have these desserts ready in a matter of minutes and they are the perfect “green” treat for St. Patrick’s Day.
I thought it would be a fun idea to use fancy glasses, but I also tried this recipe in trifle dishes as well. Both looked great. If you use these stemless wine glasses, there is only enough to layer in the pudding and Cool Whip once. However, with the trifle dishes, I could get two layers of each. So, if you are looking for a more “layered” dessert, I would recommend trying the trifle dishes. (I included a picture of how those look later on!)
To add a bit more “pizzazz” to these desserts, I rimmed the glasses with sprinkles. This is suppppper easy to do. Grab two bowls that are wider than the top of your glasses. Fill one with water or lemon juice – just enough to coat the bottom of the bowl. Fill the other bowl with the sprinkles you are going to use. Then dip the glass in the water or lemon juice, shake it off a bit and then press the glass into the sprinkles. And here are some pictures of the process:
But before you sprinkle-rim your glasses, mix up the pudding so it can be setting while the glasses are getting pretty. The pudding is a delicious mix of just four ingredients. Okay, five, if you count the food coloring.
A vanilla pudding mix, some milk, vanilla yogurt, and the secret ingredient that makes these oh, so creamy – Coffee-mate extra sweet & creamy liquid creamer. The creamer adds an incredible amount of creaminess and flavor to the pudding. It becomes preeeetty rich with that addition. Also, you will want to stick to regular milk – 1%, 2%, or whole milk when making the pudding so it sets up enough. I used 1% milk. Mix the ingredients together, add some coloring and put in the fridge to set-up for about 7-10 minutes.
While the pudding mixture is setting, decorate the rims of the glasses and start on the crust that goes in the bottom of these trifles. Just graham cracker crumbs, a lil bit of sugar, and some melted butter get mixed together and lightly pressed into the bottom of your dishes.
Aaaand finally, we are to the best part – putting it all together. On top of the graham cracker crumbs goes the pudding mixture, then some cool whip (you can substitute heavy whipping cream if desired) and finally lots and lots of LUCKY CHARMS MARSHMALLOWS! Aka, my favorite part!
I piped the pudding in the glasses with a large round tip. I used the same large round tip to pipe in the cool whip and then sprinkled the marshmallows over it all.
Oh yes, and here is the promised picture of these desserts in trifle dishes:
- 4 full sheets of graham crackers
- 1/2 tablespoon white sugar
- 2 tablespoons butter melted
- 1 (3.4 ounces) package vanilla pudding dry
- 1 cup milk (1%, 2%, or whole - I used 1%)
- 1/4 cup Coffee-mate extra sweet and creamy liquid creamer
- 1 (6 ounces) vanilla yogurt not Greek yogurt
- Green food dye drops
- 1 cup lucky charms marshmallows
- 1 container (8 ounces) frozen whipped topping completely thawed (you can sub heavy whipping cream if desired)
- Sugar sprinkles I used yellow colored
- 1/4 cup lemon juice or water
- In a large bowl, combine the pudding, milk, Coffee-mate creamer, and vanilla yogurt. Put in several green food dye drops to dye the mixture to your desired color preference. Place in the fridge to set up for about 7-10 minutes (it won't be set up like traditional pudding, it will be a bit more runny).
- Meanwhile, decorate the rims of your glasses or trifle dishes by dipping the tops of the glasses in water or lemon juice and then immediately dipping the tops in sprinkles of your choice. (Set out the sprinkles and water/lemon juice in two separate bowls that are wider than the tops of the glasses)
- In a blender or food processor, pulse the graham cracker sheets until they are crumbs. Stir in the sugar and melted butter.
- Press about 3 tbsp. of the graham cracker crust into the bottom of the four glasses/trifle dishes.
- Fit a frosting bag with a large round tip (or use a plastic bag and cut a wide hole at the bottom).
- Place the pudding mixture inside the frosting bag and pipe it on top of the graham cracker crust. Evenly divide the pudding mixture between the dishes.
- Using the same round tip and frosting bag (rinsed and dried) fill it with Cool Whip and pipe it on top of the pudding.
- *If using trifle dishes, you can do two layers of the pudding and cool whip*
- Sprinkle about 1/4 cup (or more if desired) of lucky charms marshmallows on top.
- Enjoy immediately.
Want some more St. Patrick’s Day fun? You should try this bundt cake!
Or, just some more desserts?