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Too-cute terrarium pudding cups you won’t believe are completely edible

These pudding cups are inspired by succulent terrariums that have layers of dirt, rock, moss and little plants. The same layers can be re-created with all-edible ingredients, with the result a unique treat that brings some nature to your dessert table.

I love the look of succulent gardens and terrariums, but as I definitely do not have a green thumb, most of my attempts at keeping a live terrarium usually fail terribly.

edible terrarium cups
Image: Michelle Clausen/SheKnows; Graphic: Tiffany Egbert/SheKnows

These all-edible terrariums are much easier to put together, and then you or your guests can just eat them. No need to worry about light and water and other terrarium necessities.

succulent pudding cups
Image: Michelle Clausen/SheKnows

And they look pretty close to the real thing. The pudding acts as the “dirt,” and the “moss” is made from crushed graham crackers tinted with some green food coloring.

how to make edible terrariums
Image: Michelle Clausen/SheKnows

The mushrooms and rocks can be found in candy stores or online. The “succulents” are made from green candy wafers added on top of some Mini-Wheats cereal. The cereal could also make little rocks if you can’t find chocolate candy rocks in stores. Use your imagination to re-create nature with ingredients you have at home.

edible terrarium cups
Image: Michelle Clausen/SheKnows

Edible terrarium pudding cups recipe

In place of chocolate graham crackers, you can substitute chocolate wafer cookies. Chocolate mushrooms and edible rocks can be found at candy stores or online.

Yields 6 (depending on how large your cups are and how much pudding you add to each)

Total time: 45 minutes


  • 1 box instant pudding
  • 3 cups crushed graham crackers (2 cups plain and 1 cup chocolate)
  • Candy mushrooms
  • Chocolate candy rocks
  • 15 pieces small cereal (such as Mini-Wheats) 
  • 1 cup green candy melting wafers
  • Green food coloring
  • 6 clear glasses in various sizes


  1. Prepare the pudding according to the directions on the box.
  2. To make “moss,” crush graham crackers into crumbs in a gallon-size freezer bag. Remove 1 cup, and set it aside. Add 3 – 4 drops of green food color to the remaining crumbs, and blend until the color is uniform. Do the same for the chocolate graham crackers (no color needed).
  3. To make succulent plants: Add candy melts to a quart-size plastic freezer bag. Microwave in 10- to 15-second intervals, until the candy is just melted. Snip a small corner off the bag, and “pipe” the candy onto pieces of cereal. Add in layers to resemble leaves. Allow the candy to harden slightly between layering. To make taller plants, pipe 3 – 4 green lines on parchment paper, and let harden for 5 – 10 minutes. Pipe a green circle on parchment with candy, and while it’s still wet, add the green lines previously made. Hold until set, 1 – 2 minutes. Reheat the candy in the microwave in 5- to 10-second intervals as needed. Allow the candy to harden for at least 10 minutes. Make enough for 2 – 3 plants per cup.

To assemble

  1. Add rocks to the bottom of the glass.
  2. Sprinkle with a layer of crushed plain graham crackers and chocolate crackers.
  3. Add a layer of pudding (about 1/2 cup, depending on how large your glass is).
  4. Sprinkle with green moss (you can also add some plain graham crackers).
  5. Randomly add candy rocks, candy mushrooms and the candy plants.
  6. Pudding cups can be stored in the refrigerator, but they are best served the day of preparation.

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