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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 c. of crushed Oreo cookies
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
About 2 cups of shredded, sweetened coconut
About 1 cup of slivered almonds
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant coconut pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. Wilton's Candy Melts (to drizzle on top as decoration)
DIRECTIONS
Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
Prepare mini cheesecake pan by placing disks into the bottom of each cup.
Evenly divide crust mixture into all 12 cups and press crumbs firmly into the bottom of each cup.
Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
Sprinkle about a tablespoon of coconut and slivered almonds into each cup
Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the coconut and almonds so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
Use a knife to smooth the tops level with the top of the pan.
Freeze for at least a couple of hours.
Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust. Remove the disk from the bottom and you are ready to add topping.
For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I topped it off with a little melted chocolate (Wilton's candy melts) and a whole almond with some coconut. You could decorate yours however you want!
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.
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Frosty Almond Joy Cups
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 c. of crushed Oreo cookies
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
About 2 cups of shredded, sweetened coconut
About 1 cup of slivered almonds
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant coconut pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. Wilton's Candy Melts (to drizzle on top as decoration)
DIRECTIONS
Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
Prepare mini cheesecake pan by placing disks into the bottom of each cup.
Evenly divide crust mixture into all 12 cups and press crumbs firmly into the bottom of each cup.
Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
Sprinkle about a tablespoon of coconut and slivered almonds into each cup
Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the coconut and almonds so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
Use a knife to smooth the tops level with the top of the pan.
Freeze for at least a couple of hours.
Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust. Remove the disk from the bottom and you are ready to add topping.
For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I topped it off with a little melted chocolate (Wilton's candy melts) and a whole almond with some coconut. You could decorate yours however you want!
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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