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Pumpkin Pudding Puffs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Puff pastry shells filled with pumpkin spice pudding and topped with whipped cream.

Ingredients

  • 1 package Puff Pastry Shells (10 Ounces)
  • 1 package JELL-O Pumpkin Spice Pudding (3.4 Ounces)
  • 2 cups Cold Milk
  • 1 container Cool Whip Topping (8 Ounces)
  • 1 teaspoon Ground Cinnamon

Preparation

For the pastry:

Preheat oven to 425 degrees F.

Lay the frozen pastry shells on a cookie sheet with the “top” side up. Bake in the preheated oven for about 20 minutes or until the pastries are golden brown and puffed.

Sometimes as the pastries rise they may tip over or lean to one side. If this happens, once they’re done baking, just bend them back into an upright position. When they are done, remove from the oven.

Remove the top circles from the pastry shells with your fingers or with a fork.* Set the pastries aside while they cool.

For the pudding:

Add the pudding mix and cold milk into a medium sized bowl. Beat with a whisk for 2 minutes. Chill in the refrigerator for at least 5 minutes.

For assembling the pumpkin pudding puffs:

Spoon the pudding into the shells. Top with Cool Whip. Then lightly sprinkle cinnamon on top of the Cool Whip for garnish.

* The tops can be used for garnish or made into small pudding and Cool Whip sandwich puffs.

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Profile photo of kendrajean

kendrajean on 11.4.2011

So light and yet so beautiful and creamy! Just the right ending to a perfect meal. Thank you

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