Chocolate Chia Pudding

2 tablespoons SunButter^® No Sugar Added
2 tablespoons honey
1/3 cup pumpkin purée
4 tablespoons chia seeds
1 teaspoon cinnamon
1 tablespoon cocoa powder
2 cups chocolate milk (we used 1%)
4 one-pint mason jars
1 cup crushed chocolate wafer cookies (or oreos)
1 cup whipped cream (from spray can)
6 spider rings (optional)

1. In large bowl, combine SunButter and honey. Stir until smooth. Add pumpkin, chia seeds, cinnamon and cocoa powder. Stir until combined and slowly add milk, stirring until all ingredients are well blended.
2. Cover with plastic wrap and store in refrigerator 2 hours to overnight.
3. Divide Chia mixture between 6 one-pint mason jars, alternating mixture with layers of cookie crumbs and whipped cream.
4. Top with cookie crumbs and a dollop of whipped cream. If desired, add plastic spider to top.

SERVING SUGGESTION
Perfect kid’s treat for Halloween, especially if you rename the recipe “Chocolate Spider Egg Cup”!

TIP
If you prefer a smooth pudding, use a blender and purée, scraping down sides as needed until mixture is smooth. Chill as directed.

Use food processor to crush cookies, or place cookies in plastic zip top bag and crush with rolling pin.