Are you looking for an easy to make holiday dessert that tastes great and is quick to prepare? If so, these Mini Mint Chocolate Cream Pies made with phyllo dough, prepared chocolate pudding, whipped topping, and mint candies are the perfect dessert! This post is sponsored by R. M. Palmer. All views expressed are that of our own.
Around here, it is not Christmas without minty candy and these festive bells are perfect!
Add these foiled mint bells to gifts like mugs, gift boxes, or these Rudolph Paper Bags. I will have a nice dish of them displayed on my table for the holidays for grazing. But, since you all know I love to bake, I decided to put these to use and make Minty Pudding Cups.
Mini Mint Chocolate Cream Pie Ingredients
You will need the following items on-hand…
- Phyllo dough sheets
- Melted butter
- Crushed candy canes
- Minty Bells unwrapped
- Chocolate pudding, prepared
- Whipped cream
- Mint extract
- Mini Mint chocolate morsels (can also use semi-sweet morsels)
Substitutions
PUDDING: You can use vanilla, or white chocolate prepared pudding. However, we prefer the flavor of chocolate with the mint.
TOPPINGS: You can use whipped topping like COOL Whip which will hold nicely in lieu of real whipped cream. You can also top these with a cherry, or chopped pistachios in lieu of sprinkles.
MORSELS: We used mint-flavored mini chocolate chips, but you can use white chocolate, peppermint, semi-sweet, milk, or dark chocolate.
DOUGH: You can use wonton wrappers to make the cups if you prefer not to fuss with phyllo dough sheets. The flavors will be very similar with a crispy texture.
HOW TO MAKE
STEP 1: Prepare the pudding if necessary, and refrigerate to set.
STEP 2: In a stand mixer add 16 ounces of heavy whipping cream, 1 tsp. of vanilla extract, and 2 tablespoons of confectionary sugar. Whip on medium-high speed for 3-5 minutes or until soft, stiff peaks form. Place whipped cream in a piping bag and store in the fridge until ready.
STEP 3: On a parchment-lined work space, unwrap your thawed phyllo dough sheet and remove 6 layers. Phyllo dough is layers of thin, papery pastry that needs to be layered according to the recipe. For this recipe, 6 sheets provides ample texture. (you will repeat to achieve desired amount of cups)
STEP 4: Using a pizza cutter, cut the layered phyllo dough into 12 equal rectangle shaped pieces.
STEP 5: Press each rectangle into the center of a muffin tin.
STEP 6: Optional if you do not like the pointy edges of the cups) remove 4 more phyllo dough layers and cut them into 2″ strips. Cut the strips in half so you have 24 layered strips. Add the strips around the rectangle to make a basket or cup (see images)
STEP 7: Lightly brush the pastry with melted butter.
STEP 8: Bake the phyllo dough cups for 13-15 minutes. Allow to cool once done. Repeat the process until desired amount of cups are made. If you are using wonton wrappers, decrease the time to 8-10 minutes.
STEP 9: Add 1/4 tsp of mint extract to 2 cups of pudding. You only need a tiny bit to get the minty flavor. Additionally, you can skip this step and let the Minty Bells produce the mint flavor.
STEP 10: Fill baked phyllo dough cups with chocolate pudding.
STEP 11: Top with real whipped cream, mini chocolate morsels, and an unwrapped Minty Bell.
STEP 12: Store in the fridge in an airtight container until you are ready to enjoy.
BAKE PHYLLO DOUGH CUPS AHEAD OF TIME
Phyllo Dough Cups made with Phyllo Dough Sheets can be baked ahead of time and stored in an airtight container for up to 5 days at room temperature. They can also be baked and frozen in an airtight container for up to 30 days for best taste.
Just be sure to store them carefully because they do break very easily. This is appreciated once you bite into your dessert, but you don’t want to break them while storing!
Purchase Minty Bells on Amazon quickly because they are selling out like hot cakes!! Seriously a coveted item for the holiday season!!
Easy Candy Christmas Gifts
- DIY Hot Cocoa Gift Set
- $10 Kid’s Candy & Trinket Gift Boxes
- Inexpensive Mug Gift Ideas
- Cute & Budget Friendly Gifting Solutions
Mini Mint Chocolate Cream Pies
Equipment
- 24-count muffin tin
- Stand Mixer
- Mixing bowl
- Whisk
- Piping bag + large star tip
- Spoon
- pastry brush
- Small bowl
Ingredients
- 1 packet instant chocolate pudding mix *or 2 cups of prepared pudding
- 12 sheets Phyllo Dough or 48 wonton wrappers*
- 2 tbsps. unsalted butter melted
- 16 ounces heavy whipping cream
- 1/4 tsp. mint extract
- 1/4 cup semi-sweet chocolate morsels
- 24 Minty Bell Candies
Real Whipped Cream
- 16 ounces heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsps. Powdered sugar
Instructions
- Prepare the pudding according to the package instructions. Add 1/8 tsp of mint extract to 2 cups worth of pudding (what you will need for this recipe). Place pudding in the fridge to set, and store any leftovers there until you are ready to enjoy them.
- In a stand mixer add 16 ounces of heavy whipping cream, 1 tsp. of vanilla extract, and 2 tablespoons of confectionary sugar. Whip on medium-high speed for 3-5 minutes or until soft, stiff peaks form. Place whipped cream in a piping bag and store in the fridge until ready.
- On a parchment-lined work space, unwrap your thawed phyllo dough sheet and remove 6 layers. Phyllo dough is layers of thin, papery pastry that needs to be layered according to the recipe. For this recipe, 6 sheets provides ample texture per batch (you will repeat to achieve desired amount of cups). Using a pizza cutter, cut the layered phyllo dough into 12 equal pieces that are rectangular. Press each rectangle into the center of a muffin tin.(Optional if you do not like the pointy edges of the cups) remove 4 more phyllo dough layers and cut them into 2″ strips. Cut the strips in half so you have 24 layered strips. Add the strips around the rectangle to make a basket or cup (see images)
- Fill baked phyllo dough cups with chocolate pudding. Top with real whipped cream, a Minty Bell, and chocolate chips. Store in the fridge in an airtight container until you are ready to enjoy.
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