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Vanilla Pudding Poppers

Recipe by Evelyn Marcella Rivera

Quartered flaky biscuits fried until golden, rolled in cinnamon sugar, and filled with cold vanilla pudding for a warm-outside, cool-and-creamy-inside treat. A fast, 5-ingredient take on a cream-filled doughnut hole.

  • Total Time25 minutes
  • Yield9 servings 1x

Ingredients

Units Scale
  • 1 can flaky layers biscuits
  • 1 box vanilla pudding (3.5 oz)
  • 2 cups cinnamon sugar (for rolling)
  • 6 cups neutral oil (for frying)
  • powdered sugar or melted chocolate (for topping)

Instructions

  1. Make the vanilla pudding according to the package directions and chill it until cold and set.
  2. Cut the biscuits into quarters.
  3. Heat the oil in a Dutch oven or fryer to 350°F. Add a few biscuit pieces at a time, without crowding, and fry about 1 minute per side, until golden brown.
  4. Drain on a paper-towel-lined plate.
  5. While still warm, roll each popper in the cinnamon sugar until fully coated.
  6. Fill an injector or pastry bag with the cold pudding. Push the tip into the side of each popper and fill until full.
  7. Top with powdered sugar or a drizzle of melted chocolate and serve warm.

Notes

Use flaky-layer biscuits for the best crunch. Instant pudding sets fastest; make it ahead so it’s fully cold and pipes cleanly. These are best within an hour or two of filling — the shells soften as they sit, so fry and roll ahead but fill just before serving. Chocolate, lemon, or banana pudding all work in place of vanilla.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Find it online: https://blesseddish.com/vanilla-pudding-poppers/