Two of the most popular desserts for children (and adults) are Oreo cookies and creamy puddings. Why not combine them for the easiest individual sweets?

Barbara Kai Takase of Hilo makes a delicious dessert using Oreo cookies as the base.

Whole cookies are placed in cupcake liners. Then each cup is filled with a cheesecake-like filling and baked, then topped with pudding and whatever toppings you desire — think whipped cream, pie fillings, chocolate shavings or miniature marshmallows.

The variations are endless. The Oreo bottom provides a crunchy and chocolatey treat even after being refrigerated.

The simplest version is just three ingredients: Oreo cookie, ready-to-eat pudding and fruit from pie filling.

Any pie filling is good: blueberry, cherry, apple. Or make a lemon version, or s’mores, with mini-marshmallows and crushed graham crackers as toppings.

Takase shares her recipe here and I’ve added a no-bake, fast version.

OREO PUDDING CUPS

By Barbara Kai Takase

• 12 Oreo cookies, thin type preferred
• 1 (8-ounce) block cream cheese
• 1 egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 (5.9-ounce) box dark chocolate pudding mix
• 1-1/2 cups milk
• 1 (21-ounce) can cherry pie filling

Heat oven to 300 degrees. Line cups of a 12-cup muffin tin with paper liners. Alternatively, use foil cupcake liners and place on cookie sheet. Place 1 cookie in bottom of each cup. Set aside.

Mix cream cheese, egg, sugar and vanilla; scoop mixture over cookies. Bake 30 minutes. Cool.

Meanwhile, combine pudding mix with milk and refrigerate until cheesecake is cooled. Spoon pudding over baked cheesecake. Decorate with cherries.

Serve immediately or refrigerate until ready to serve. Serves 12.

NO-BAKE OREO CUPS

By Lynette Lo Tom

• 6 Oreo cookies, any type
• 3 (3.25-ounce) snack packs ready-to-eat vanilla or chocolate pudding
• 1 (21-ounce) can cherry pie filling, or substitute blueberry or apple

>> Optional toppings: Whipped cream, chocolate curls or sprinkles, crushed Oreos

Place cookies in bottom of foil or paper cupcake liners. Place in muffin tin.

Add 2 tablespoons of pudding to each cup; top with pie filling, discarding any excess liquid.

Add additional toppings, if using, and serve immediately. Or refrigerate until needed, adding toppings just before serving. Serves 6.

Nutritional information unavailable.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.