Miniature Pudding Pies with Fresh Fruit Toppings

I love making these little pudding pies. Less than 30 minutes and you have a delicious dessert. The crust is made with crushed cookies, and you can use any flavor pudding you prefer.  In this recipe I used vanilla wafers to make the crust, and for the pudding I made tapioca, butterscotch, and vanilla.

Note: If you are short on time you can buy pre-made mini crusts, and pudding cups from the grocery store and just top with fresh fruit.

Yield: 12 miniature pudding cups


1 cups crushed cookies (vanilla wafers, shortbread, gingersnaps, any kind you like)

4 tbsp. melted butter

1 tbsp. sugar

6 oz. instant pudding (vanilla, chocolate, tapioca, banana, any kind you like)

Fresh fruit (strawberries, bananas, blueberries, raspberries, any kind you like)


vanilla wafe crust

Pre-heat the oven to 350*F. Line muffin tins with paper liners. Crush the cookies into a fine crumble. You can use a food processor or a gallon size food storage bag and a large spoon to crush the cookies.

In a small sauce pan melt the butter and sugar together and mix with the crushed cookies and mix well. Fill the bottom third of the paper cups with the cookie mixture and bake for 8 minutes and let cool.


Make the pudding, per box instructions and let set in the fridge.

Once the crusts have cooled and the pudding is set, its time to make the pies. Fill the top 2/3 of the paper cups with the pudding, and top with your favorite fruits and enjoy!

Let me know what you think in the comments below, and happy cooking!