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 Aloha Dreams

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Beach Baby Pudding Cups

Aren’t these darling?

These Beach Baby Coconut Pudding Cups are everything great about the islands: creamy coconut pudding, sweet juicy pineapple and the “sand” is crushed Golden Oreo’s.  I’ve made them multiple times for kids and the kids LOVE ‘EM (not to mention the adults).  You will too since they are so easy to make.  They are one of the 6 different desserts we’re having at our luau this weekend, including Hawaiian Pineapple Cheesecake Bars and Maui Flip Flops !!

How fun is that??

If you’ve seen recipes calling for an Oreo cookie crust you may have been like me and wondered if the recipe called for the whole cookie or just the 2 outside cookie “shells” without the creamy filling.  And the answer is…..the whole cookie!  Simply put the entire cookie in the food processor.  Pulse it until it’s the consistency of sand.

These taste best if made the same day. But you can make them the night before if you’re stretched for time.

Go for it even if you’re not having a luau. The kids EVERYONE will love them!

Pin for Later

Or Make Now

Family Size

 

Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Family Size
Prep Time
30 mins
 

Makes approximately 12 servings.

An AlohaDreams.com recipe.

Course: Dessert
Servings: 10 servings
Ingredients
  • 1/2 (4 ounces) package cream cheese bar , softened
  • 1 tablespoon butter , softened
  • 1/4 cup powdered sugar
  • 4 ounces Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 cup crushed pineapple in juice , drained very well.
  • 1/2 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 12 paper drink umbrellas
  • 12 (9 ounce) plastic tumblers
Instructions
  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter).

  2. Put complete Oreo cookie (both cookie and fillinin the food processor and blend using pluses until they are the texture of sand. Set aside.
  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.
  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).
MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.
  1. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  2. Refrigerate until ready to serve. Best made the same day but can be made the day before.

 

Large Group

 

Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Large Group
Prep Time
1 hrs
Total Time
1 hrs
 

A real kid pleaser for your next party or family dinner.  

An AlohaDreams.com recipe.

Course: Dessert
Servings: 20 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cream cheese bars , softened
  • ¼ cup butter , softened
  • ½ cup powdered sugar
  • 2 containers - 1 (8 ounce) container, 1 (12 ounce) Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 (20 ounce) can crushed pineapple in juice , drained very well.
  • 1 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 28 paper drink umbrellas
  • 28 (9 ounce) plastic tumblers
Instructions
  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter.)

  2. Put complete Oreo cookie (both cookie and filling) in the food processor and blend using pluses until they are the texture of sand. Set aside.

  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.

  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).

  5. MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.

  6. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  7. Refrigerate until ready to serve.  Best made the same day, but can be made the night before.

 

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