The oven is full and dessert is one more pan to find room for. Build chilled pudding cups the night before instead, and keep the crunchy topping in a separate container. You can bring the cups straight to the table after dinner and add the crumbs just before serving, while they still snap under the spoon.
Assemble the soft layers the night before
Make chocolate pudding according to the package and spoon it into small glasses. Layer with whipped topping once the pudding has cooled and set, then cover and refrigerate the cups. If you’re using instant pudding, let it firm up before adding the next layer so the two stay distinct. Small clear glasses show the layers and leave space at the top for the topping.
Keep the topping in its own container
Crushed chocolate cookies, graham crackers, or toasted pecans all work here. Store the topping in a dry container once it has cooled and scatter it over the cups at the table. For a different texture, put some cookie crumbs between the pudding layers to soften overnight and save a second handful for the top. Our no-bake Oreo dessert is another option when you want to make one chilled dish for the whole table.
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