These Graveyard Boo-Nana Pudding Cups are a fun little Halloween twist on banana pudding! Layers of creamy banana pudding, whipped topping, and vanilla wafers get topped with Oreo “dirt” and candy ghosts.
I love a Halloween dessert that doesn’t take a whole afternoon to decorate. These pudding cups have a little graveyard ghost look on top, and putting them together is simple. No baking, no fancy piping, and each person gets their own cup!
I’m sharing these for this year’s Halloween Treats Week, and I can’t wait to see them lined up with the rest of our spooky treats.
What You’ll Need
- Instant banana pudding mix: Make sure you grab instant pudding rather than the cook-and-serve kind.
- Cold milk: This gets whisked with the pudding mix.
- Whipped topping: Thaw it before folding it into the pudding.
- Vanilla wafers: For those classic banana pudding layers.
- Oreos: Crush the whole cookies to make the graveyard “dirt.”
- Candy ghost and bones: Halloween sprinkles top the dessert
How to Make Graveyard Boo-Nana Pudding Cups
Draw the ghost faces
If you don’t have little ghost cups, you can put these pudding desserts into clear cups and draw the ghost!
Before filling the cups, draw a ghost face on the outside of each one with a black Sharpie. Keep the marker away from the rim and inside of the cups.
You can give them matching faces or make each ghost a little different. Let the ink dry before handling and filling them.
I found my little ghost cups at Target!
Make the pudding
Whisk the instant banana pudding mix and cold milk together until smooth. Let the mixture stand for about 5 minutes to thicken.
Gently fold in the thawed whipped topping until combined.
Layer the cups
Divide the vanilla wafers and pudding among eight clear cups, arranging them in layers.
Leave a little room at the top for the Oreo dirt and candy decorations.
Chill
Cover the cups and refrigerate for at least 2 hours.
Add the graveyard decorations
Crush the Oreos into crumbs. Sprinkle them over the pudding, then add a candy ghost and Halloween sprinkles to each cup. Add candy bones if you’re using them. You can also add candy pumpkins or gummy worms if you’d like.
I’d wait until close to serving to add the decorations so the cookie crumbs keep more of their crunch and the candies hold their shape.
Tips for Making These Pudding Cups
- Decorate the empty cups first. It’s easier to draw the faces before the cups are filled and chilled.
- Crush the Oreos in a zip-top bag. A rolling pin makes quick work of them.
- Crush the Vanilla Wafers in a zip-top bag. Keeps it clean and easy to crush.
- Check your cup size. This recipe makes eight portions, but how full the cups look will depend on the cups you use.
Can I Make These Ahead?
Yes! Assemble the pudding layers earlier in the day, cover, and refrigerate. Add the Oreo dirt and sprinkles shortly before serving.
They’re best enjoyed within a day of assembly or the day after. The vanilla wafers will soften as the cups sit—that’s part of the classic banana pudding texture!
How to Store Leftovers
Keep the pudding cups covered in the refrigerator. Freezing isn’t recommended.
Graveyard Boo-Nana Pudding Cups
Graveyard Boo-Nana Pudding Cups Recipe
Ingredients
- 1 box (3.4 ounces) instant banana pudding mix
- 2 cups cold milk
- 1 container (8 ounces) whipped topping, thawed
- About 30 vanilla wafers
- 10 Oreo cookies, crushed
- 8 candy tombstones
- Candy Ghost & Halloween Sprinkles
Supplies
- 8 clear food-safe cups
- Black Sharpie
Instructions
Instructions
- Draw a ghost face on the outside of each clear cup. Keep the ink away from the rim and inside of the cups, and let it dry.
- Whisk the pudding mix and cold milk together until smooth. Let stand for 5 minutes to thicken.
- Gently fold in the thawed whipped topping.
- Divide the vanilla wafers and pudding among six cups, arranging them in layers.
- Cover and refrigerate for at least 2 hours.
- Shortly before serving, sprinkle the cups with crushed Oreo “dirt.” Add a candy ghost and Halloween sprinkles to each cup and optional candy bones.
Notes
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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HAPPY HALLOWEEN!!!
Welcome to 2026’s #HalloweenTreatsWeek event!
This is our 9th year doing #HalloweenTreatsWeek … has it really been 9 years? Wow!
#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!
Make sure to check out all of the fun Halloween recipes that we’re sharing this week!
Today’s Recipes:
- Graveyard Boo-Nana Pudding Cups from Big Bear’s Wife
- Chocolate Eyeball Cookies from Shoppin’ Buggy Recipes
- Mini Melting Witch Cookie Cakes from Southern Halloween Queen
- Empress Gin & Tonic from Art of Natural Living
- Graveyard Brownies from Jen Around the World
- Skull Raspberry Crumble Bars from The Spiffy Cookie
- Pumpkin Patch Brownies from A Day in the Life on the Farm
- Werewolf Sliders from Karen’s Kitchen Stories
- Black Magic Beluga Lentil Salad from Magical Ingredients
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