by Hallie Zillman, Art & Design Coordinator
A no-bake summer dessert for kiddos and kitsch fans!
BEACH CUPS
Ingredients:
1 can coconut milk (or 2 cups of milk of your choice)
1 package European Gourmet Bakery Organic Vanilla Pudding Mix
1 cup TruWhip plant-based whipped cream
12 Newman’s Own Vanilla Cookies
1 package Surf Sweets Organic Delish Fish candy
1 package Surf Sweets Organic Fruity Rings candy
Blue food coloring
Blue decorating sugar
Paper umbrellas
Jelly jars
Directions:
1. Twist and separate 12 vanilla cookies into two sandwich bags. One bag with just cookie sides, and one bag with cookie and vanilla frosting sides. Use a rolling pin or saucepan to crush each bag of cookies. The side without the vanilla filling should be crushed more thoroughly as this will represent sand.
2: In a saucepan whisk 2 cups Classic Coconut Milk (unsweetened) and European Gourmet Bakery Organic Vanilla Pudding Mix and a few drops of blue food coloring and bring to a boil. Continue to cook and stir for one minute. Remove from heat and pour into a bowl for cooling. I prefer coconut milk as it adds a nice summery coconut flavor, feel free to use your preferred milk of choice. Refrigerate until cool (at least 90 minutes).
3. Loosely fold the whipped topping into your cooled pudding. No need to fully mix this, as this is your “water” and the swirls of white with the blue help to represent waves.
4. Get out your jars and spoon a heaping teaspoon of the pudding/whipped topping mix into the bottom of each jar. Then add a teaspoon of the crushed cookies with vanilla topping, then add another larger spoonful of pudding/whipped topping mix. Do this until you have filled each jar. If not ready to serve, refrigerate at this point.
5. To each jar add a few Delish Fish and sprinkle half of the top with the crushed cookie tops (sand). Sprinkle some blue sanding sugar along the edge where the water meets the sand. Then add a Fruity Ring and a paper umbrella and DIVE IN!
Serving size about 8 cups