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white, red and green eyeball pie laying on a spiderweb background with graphic title on the bottom
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Eyeball Red Velvet Pudding Pie

Mini pudding pies made with red velvet cake mix
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 pies
Calories: 223kcal
Author: Dorothy Kern
Cost: 6

Ingredients

  • 1 pie crust from a box, or your favorite recipe
  • 1 small box cheesecake instant pudding
  • 1 1/2 cups nonfat milk
  • 1/2 cup red velvet cake mix
  • 10 drops red food coloring optional
  • Cool Whip about 3/4 tub
  • Lifesavers candies gummy or hard
  • Red gel decorator icing from the baking aisle
  • Black gel decorator icing or mini chocolate chips

Instructions

  • Unroll the pie crust and cut out circles of dough. I used a wide mouth jar lid to cut my circles. I got 6, but you can get 8 if you re-roll the dough. Press into a muffin tin that has been lined with paper liners. Poke holes around the crust with the tines of a fork to reduce bubbling (or you can use pie weights if you have them). Bake at 450 degrees for 8 minutes.
  • Cool completely before filling.
  • Whisk together the pudding and milk. Quickly sift in the cake mix (Yes, sift it. It’s lumpy otherwise.) Whisk to combine (you can use a hand mixer if you still have lumps). Add red food coloring if your “blood” isn’t “bloody” enough.
  • Fill each pie shell with about 2-3 tablespoons of the red velvet pudding. Using a medium cookie scoop, place mounds of cool whip on top of the pudding. Use an knife to smooth the topping.
  • Place a Lifesaver in the center of the topping, pressing down slightly. Place a small dab of the black decorator gel in the center to make the pupil. Use the red decorator gel to pipe red squiggles on the white parts of the “eyes” to simulate bloodshot eyes.
  • Store in refrigerator.

Nutrition

Serving: 1serving | Calories: 223kcal