Author: Lori
  • 1 Chocolate instant pudding cup
  • Vanilla instant pudding cup
  • 6 Tablespoons whipped topping
  • Cinnamon Candy Hearts
  • Red food coloring
  1. In a mini cupcake tin, line the tin with 6 mini muffin papers
  2. Spoon out enough of chocolate pudding to fill half of each liner.
  3. Taking a spoon, use the back of it to smooth out the top of the pudding.
  4. In a bowl, spoon out the vanilla pudding and add 3 -4 drops of food coloring to color the pudding a nice pink/red color.
  5. Spoon out enough of the vanilla pudding on top of the chocolate pudding to fill almost to the top of the liner.
  6. Place in the freezer and freeze until solid.
  7. Place the cinnamon hearts into a sandwich bag and using a mallet or rolling pin, crush up the candies into a coarse powder.
  8. When serving, take the treats out of the freezer and let sit for 2 -3 minutes so the paper liners will remove easily.
  9. Plate the treats upside down and dollop a tablespoon of whipped topping on the top.
  10. Sprinkle some of the crushed cinnamon candy hearts on the very top and serve immediately.
*note: This recipe is easily converted to a sugar free treat by using sugar free puddings and whipped topping – and skipping the candy hearts and replacing them with a combination of cinnamon and xylitol or Splenda.
Recipe by A Cowboy's Wife at