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10 servings, 2 doughnut holes (53 g) each
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Insert the desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with the pudding. Unfold cuffed top and twist bag until it's tight against the pudding. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.
The leftover pudding can be refrigerated up to 2 days. Use as a dip along with the filled doughnut holes. Or if serving a crowd, you can double the doughnut recipe to make 40 doughnut holes. Then use all the pudding to fill the doughnut holes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.