Mini OREO Dirt Cups
4 servings
20min Cook
Ingredient List
- 2 pkg. (1 oz. each) Mini OREO Cookies (about 18 cookies), divided
- 4 pretzel sticks
- 2 tsp. white cookie icing, divided
- 4 flower-shaped sprinkles
- 4 containers (3.875 oz. each) refrigerated chocolate pudding snacks
- 1 tsp. green sprinkles
Nutritional Information
| Calories | 170 |
| Total fat | 4g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 170mg |
| Total Carbohydrate | 33g |
| Dietary fiber | 1g |
| Total sugars | 23g |
| Added sugars | 23g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 30% DV |
| Iron | 6% DV |
| Potassium | 4% DV |
- 1
Twist 4 cookies to separate tops from bottoms of cookies. Place 1 end of 1 pretzel stick on filling on each of 4 of the cookie halves; secure with small dabs of the cookie icing. Cover with remaining cookie halves to reassemble cookie sandwiches, gently pressing top cookie halves into pretzel-covered cookie bottoms to secure.
- 2
Use remaining cookie icing to attach 1 flower sprinkle to outside of each pretzel-filled cookie sandwich. Let stand 10 min.
- 3
Crush remaining cookies into coarse crumbs; spoon over pudding snacks. Top with green sprinkles.
- 4
Insert stems of cookie flowers into tops of dirt cups before serving.