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Flower Pot Dessert Cups

Edible chocolate flower pot dessert cups. Chocolate pudding filled graham cracker cookie cups with a lollipop flower make up this flower pot dessert recipe.

Flower Pot Dessert cups with lollipop flower

 

You do not have to be a kid to enjoy this springtime dessert.   Besides looking adorable these flower pot desserts are totally delicious.   Everything but the flower is homemade and the flowers are cute lollipops that can be purchased.   So this flower cookie dessert is easier than you would believe. 

 

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chocolate flower pot desserts on a tray

 

This recipe makes 12 of these flower pot dessert cups.  They are perfect for parties or just a surprise after school snack.   These are a very similar to the Ultimate Dessert Shots with this Bailey’s pudding shots or the White Chocolate Rumchata pudding shots in homemade cookie shot cups.   But we are using a different cup pan today. 

 

Flower Pot Dessert Recipe:

Flower pot Cookie Cups:

  • 2 ½ cups graham cracker crumbs
  • 14 tablespoons butter, melted
  • 1 cup granulated sugar
  • 6 drops red food coloring

Chocolate Filling:

  • 3 ounce package chocolate pudding mix
  • 2 2/3 cup milk, cold

Topping:

  • 1 cup sweetened coconut flakes
  • 8 drops green food dye
  • Flower Suckers (12)

Equipment needed:

 

How to Make Flower Pot Dessert Cups:

Scroll Down for the Printable Recipe

 

 

Preheat your oven to 350 degrees F.  In a mixing bowl add graham cracker crumbs, butter, and sugar and mix until well combined.   Add the red food coloring and mix until your desired color.  We are shooting for a terra cotta color. 

Press the crumb mixture into your mini popover pan, working upwards with fingers building a cup shape along the sides.  Place in oven and bake for 12 minutes or until just beginning to brown.  You might wish to keep an eye on them as they are baking, Sometimes they might have a slight sinking on the walls but you can use a spoon to correct them and then continue to bake.   Allow to cool completely in pan. 

 

Cookie cup pots from a pop over pan

 

After your little cookie pots are cool, remove them from the pan.  Place a large cooking sheet over the top of the popover pan, and flip it over.  Gently tap the bottoms of each popover cup to loosen.

 

chocolate pudding   

In a large mixing bowl, beat the milk and pudding mixture together until smooth.  Carefully scoop pudding into cups filling to the top. 

 

Coconut grass for spring flower pot desserts

 

In a small mixing bowl, use a fork and mix coconut and food dye, until desired shade of green for the grass.   Sprinkle coconut mixture on top of pudding. 

 

flower pot dessert cups

 

Cut all the lollipop stems to your desired height and place one in each little flower pot dessert.   Allow 5 minutes to set and serve. 

 

Other Spring Desserts:

 

Click HERE to save these flower pot dessert cups to Pinterest

 

Flower Pot Dessert Cups

Edible chocolate flower pot dessert cups. Chocolate pudding filled cookie cups with a lollipop flower make up this flower pot dessert recipe.
Prep Time30 mins
Cook Time12 mins
Resting Time5 mins
Total Time47 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate flower pot dessert cups, flower pot dessert, pudding filled cookie cups
Servings: 12
Calories: 322kcal
Author: Evelyn

Equipment

  • Mini Popover Pan
  • Mixing Bowls
  • Kitchen Scissors

Ingredients

Flower Pot Cups

Chocolate Filling:

Instructions

  • Preheat your oven to 350 degrees F. In a mixing bowl add graham cracker crumbs, butter, and sugar and mix until well combined. Add the red food coloring and mix until your desired color. We are shooting for a terra cotta color.
  • Press the crumb mixture into your mini popover pan, working upwards with fingers building a cup shape along the sides. Place in oven and bake for 12 minutes or until just beginning to brown. You might wish to keep an eye on them as they are baking, Sometimes they might have a slight sinking on the walls but you can use a spoon to correct them and then continue to bake. Allow to cool completely in pan.
  • After your little cookie pots are cool, remove them from the pan. Place a large cooking sheet over the top of the popover pan, and flip it over. Gently tap the bottoms of each popover cup to loosen.
  • In a large mixing bowl, beat the milk and pudding mixture together until smooth. Carefully scoop pudding into cups filling to the top.
  • In a small mixing bowl, use a fork and mix coconut and food dye, until desired shade of green for the grass. Sprinkle coconut mixture on top of pudding.
  • Cut all the lollipop stems to your desired height and place one in each little flower pot dessert. Allow 5 minutes to set and serve.

Nutrition

Calories: 322kcal | Carbohydrates: 36g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 277mg | Potassium: 133mg | Fiber: 1g | Sugar: 26g | Vitamin A: 496IU | Calcium: 80mg | Iron: 1mg

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