Mother’s Day Flower Pot Pudding

Mother’s Day is just a couple weeks away so we thought we would whip up this fun and tasty recipe in honor of all of the mother’s out there and the women who have become like a dear mother. These cute little cups are the perfect thing to say “thanks mom”. Crusty cookie dough filled with creamy pudding for the perfect bite of sweet.
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What you will need:

Cookie Dough
Chocolate Pudding
Graham Crackers
Related Article: Mother’s Day Brunch

 Flower Pot:


2 Cups Organic All-Purpose Flour
1 1/2 Teaspoons Non-aluminum Baking Powder
1/3 Cup + 6 Tablespoons Grass-fed Butter
3/4 Cup Raw Sugar
1 Free Range Egg
1 Tablespoon Organic Whole Milk
1 Teaspoon Organic Vanilla

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Stir together flour, baking powder, and salt. Beat butter for 30 seconds, add sugar and beat until fluffy, then add eggs, milk, and vanilla. Beat well and then add flour a bit at a time until combined. Form into inch size balls and press into an oiled mini cupcake pan. Bake at 350 for 8 minutes. Once done press the dough back down while it’s still hot. Allow to cool completely.

Related Article: Spinach Egg Breakfast Cups

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 Filling & Topping

We used Jell-O Chocolate Pudding mix but you can use whatever you want. The recipe on the back said to mix with 3 Cups of cold milk for two minutes and then let it sit for 5. Use an icing bag to pipe a bit of pudding into each pot, sprinkle graham crackers over the top.


Use the glue gun to secure toothpick to the flower. Insert into the pudding and serve.
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