Mini White Chocolate Pudding Pies (Bite-Sized Heaven!)

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READY IN: 28mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the pudding mix according to box directions - use less milk for a thicker pudding. I used about 1 3/4 cup milk plus added 1 tsp vanilla. Mix all until it thickens, then place in fridge for later.
  • Prepare ganache: In saucepan over medium to med-low heat, melt all chocolate with whipping cream, stirring constantly. After chocolate is fully melted you should have a smooth, shiny topping for your pudding. Place in fridge for later. TIP: I just used the white and dark chocolate because it is what I had on hand. Semi-sweet chips work the best, but you can use any combination of chocolates, adjusting cream if necessary.
  • Prepare crust: Melt the butter in the microwave. Mix in with the graham cracker crumbs and sugar. You can always add more or less sugar to taste.
  • I used a 24-cup mini muffin tin - pat the crust into the bottom and partially up the sides of each well. Bake at 300 degrees for 8 minutes, then cool.
  • Place a large spoonful of white chocolate pudding in each mini crust (DON'T do this while crust is still hot!). Place a spoonful of ganache on top, and a spoonful of Cool Whip on top of that. I garnished with white chocolate chips.
  • If there are leftovers, chill in fridge.
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