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Bunny-Bottom Pudding Cookies
Bunny-Bottom Pudding Cookies

Bunny-Bottom Pudding Cookies

1 Review(s)
Cook Minutes 1 Hr 12 Min
Prep : 30 Min Cook: 42 Min
These lemon-flavoured pudding cookies are almost too cute to eat! Our Bunny-Bottom Pudding Cookies are perfect for "every-bunny" on your Easter gift-giving list.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
3/4 tsp. baking soda
1 cup butter, softened, divided
1 cup packed brown sugar
1 egg
2 tsp. vanilla
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
4-1/2 tsp. milk
few drops red food colouring
12 large Jet-Puffed Marshmallows
24 Jet-Puffed Miniature Marshmallows
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Step 1
Heat oven to 375°F.
Step 2
Combine flour, dry pudding mix and baking soda. Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
Step 3
Roll dough into 24 balls, each about 1-1/2 inches in diameter. Place, 2 inches apart, on baking sheets; flatten with bottom of cup.
Step 4
Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Step 5
Beat cream cheese, remaining butter, icing sugar and milk with mixer until blended. Reserve 2 Tbsp. cream cheese frosting; spread remaining frosting onto cookies. Mix reserved frosting with food colouring until blended.
Step 6
Use kitchen shears to cut each large marshmallow crosswise into 4 pieces. Top cookies with marshmallows as shown in photo. Spoon tinted frosting into small resealable plastic bag; cut small piece off one bottom corner of bag. Use to decorate marshmallow pieces as shown.
Kraft Kitchen Tips!
Size Wise
Have fun with your kids making these fun Easter treats. As a bonus, they can also be used to help teach kids about portion control.
If baking these cookies in high-altitude areas, increase the baking time to 11 to 13 min. or until lightly browned.
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing the cookie dough in advance. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake as directed.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
30 %
Cholesterol 35 mg
Sodium 140 mg
6 %
Carbohydrate 28 g
Fibre 0 g
Sugars 19 g
Protein 2 g
Vitamin A
8 %
Vitamin C
0 %
2 %
4 %
24 servings, 1 cookie (50 g) each
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.
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