Dreamy Pudding Pillows

Tender, flaky biscuts are filled with a creamy, sweet surprise! 


  • 1 package (17.3 ounces) grand-size refrigerated buttermilk biscuits
  • 2 snack-size cups (3 1/2 ounces each) prepared vanilla or chocolate pudding
  • 1/2 cup Powdered sugar


  1. Preheat oven to 375°F. Place biscuits 1-2 inches apart on Medium Round Stone with Handles. Place Baking Stone in Oven-To-Table Rack

  2. Bake 11-15 minutes or until golden brown. Using Oven Mitts, remove Baking Stone to Stackable Cooling Rack

  3. Meanwhile, attach Bismark Tip to  Easy Accent® Decorator and fill tube with pudding. 

  4. Place powdered sugar in large resealable plastic bag. Place 1 biscuit in bag. Seal bag and shake until biscuit is heavily coated with powdered sugar. Remove biscuit from bag and place on Stackable Cooling Rack. Repeat with remaining biscuits. 

  5. For each biscuit, gently insert full length of Bismark Tip into side of biscuit. Push down trigger to squeeze pudding into biscuit just until center of biscuit begins to rise. Serve warm or at room temperature. Refrigerate leftovers. 


  • 8  servings

Nutrients per serving:

Approximately 260 calories and 11 grams of fat 

Cook's Tips:

Boston Creme Biscuits: Leave out the powdered sugar. Let baked biscuits cool to room temperature. Use All-Purpose Spreader to frost tops of biscuits with prepared chocolate frosting. Fill with vanilla pudding. 

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