1 package (6 oz.) instant chocolate pudding
3 C. cold milk
1 banana, thinly sliced
3/4 C. crushed chocolate sandwich cookies*
4 3-inch terra-cotta flowerpots
Meltable candy disks in varied colors, lollipop molds and 6-inch lollipop sticks to make lollipops; or 4 store-bought lollipops
Prepare pudding, using 3 cups milk, while following package directions.
Cover the hole on the bottom of the flowerpots with masking tape.
Place 1/2 cup pudding in bottom of each flowerpot, followed by 4 thin slices of banana, 1 tablespoon crushed cookies, 1/4 cup pudding, finishing with 2 tablespoons crushed cookies. Top each cup with a lollipop "flower" and a "worm" squirming across the "dirt."
Makes 4 flowerpots.
To make molded lollipop flowers:
Melt candy disks (easily done with disks in a bowl in the microwave); pour melted candy into dry lollipop molds; tap molds gently to remove air bubbles. Lay a stick in each mold and give the stick a half-twist to make sure it is fully covered with candy. Refrigerate filled molds until bottoms of molds appear frosty or until candy is firm. Remove candy by inverting molds and tapping gently. Trim excess coating from molded candy with a sharp knife.
*To crush cookies, place in resealable plastic bag and crush with rolling pin.
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