Walking Sand Cups
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I’ve made a lot of fun desserts over the years, but these Walking Sand Cups might just be my favorite for summer parties. If you’ve ever made Oreo dirt cups with gummy worms, this is the sunny beach version, crushed Nilla Wafers for “sand,” vanilla pudding, whipped topping, and cute little Teddy Grahams floating on gummy Life Savers.
It’s easy, no-bake, and always a hit with kids and adults.
A No Bake Summer Dessert You’ll Want to Make on Repeat
- No oven, no problem: I don’t know about you, but when it’s 90 degrees outside, I’m not turning on the oven. This is a true no-bake dessert.
- Themed and adorable: The little bears in gummy rings are ridiculously cute. Add a cocktail umbrella, and you’ve got an instant conversation starter.
- Make ahead or serve now: If you want that cookie crunch, serve them fresh. If you like them soft like a pudding cup, pop them in the fridge first.
Ingredients
Here’s what I used to make 12 walking sand dessert bags:
- 12 mini Nilla Wafer cookie bags (1 oz each) – I like these better than mini Oreos because they fill up the bag more and crush super easily.
- 1 box (3.9 oz) instant vanilla pudding – You could use banana or white chocolate too, but I think vanilla gives the best “sand” vibe.
- 2 cups cold milk – For mixing the pudding.
- 1 tub (8 oz) whipped topping, thawed – Folds into the pudding to make it fluffy and smooth.
- 12 Teddy Grahams – I go for the ones with their arms up so they fit nicely into the gummies.
- 12 gummy Life Savers – These are the little “floaties” for the bears.
- Cocktail parasol picks – Totally optional but super fun for presentation. Here is a set on amazon if you do not have them.
How to Make Walking Sand Cups
1. Make the beach bears
I like to start by sorting out the Teddy Grahams and gently pressing each one into a gummy Life Saver. The ones with arms up hold in place better and look like they’re lounging in a floaty.
2. Prep the cookie bags
Use scissors to cut each bag across the top short end and roll the edge down about an inch. This makes it easier to scoop later. I also remove about 3 cookies from each bag — they crush nicely for a sandy topping.
3. Crush some cookies
Put those extra cookies in a bowl and use a tart shaper or the bottom of a cup to break them down. You can also throw them in a zip-top bag and crush them with a rolling pin if you prefer.
4. Make the pudding filling
Whisk together the pudding mix and cold milk for about 2 minutes. I always refrigerate the mix for 5 minutes so it can set up. Once chilled, fold in the whipped topping gently until everything is smooth and combined.
5. Fill the bags
Spoon the filling into an 18” piping bag (or use a large zip-top bag and snip the end). I cut the tip to about 1/2 inch and pipe the pudding mixture directly into the cookie bags.
6. Decorate
Sprinkle the crushed cookies over the top of each bag. Then I add a beach bear and a cocktail umbrella for that cute finishing touch.
Can You Make These Ahead? Yes!
These hold up really well in the fridge for up to 24 hours. If you’re prepping for a party, you can assemble the bags and keep them chilled, then add the bears and umbrellas right before serving so they don’t get soggy or wilt.
- Prefer it soft? Stick them in the fridge for 30 minutes to let the cookies soften.
- Want a crunchy bite? Serve these right away after filling.
- No piping bag? A spoon works just fine, but a bag makes it cleaner and quicker.
Variations to Try
I think this is pretty self explanatory that you can get creative in a lot of ways, but just in case, here are some ideas that I personally think work.
- Golden Oreos instead of Nilla Wafers – Just crush and use like the Nillas.
- Mini pails instead of bags – Super cute for beach-themed birthdays or baby showers. Here is a set on Amazon I found that are disposable!
- Coconut topping – Add a sprinkle of toasted coconut for a more tropical “sand.”
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No Bake Sand Pudding Cups
Ingredients
- 12 mini Nilla Wafer cookie bags 1 oz each
- 12 Teddy Grahams arms-up style preferred
- 12 gummy Life Savers
- 12 cocktail umbrellas
- 3.9 oz box instant vanilla pudding
- 2 cups cold milk
- 8 oz whipped topping thawed
Instructions
- Insert one Teddy Graham into each gummy Life Saver to create a floating bear. Set aside.
- Use scissors to cut each bag of Nilla Wafers along the short end. Remove 3 cookies from each bag and roll the top edge down about 1 inch.
- Crush the removed cookies with a tart shaper or place in a zip-top bag and crush with a rolling pin. Set aside.
- In a bowl, whisk pudding mix with milk for 2 minutes. Refrigerate for 5 minutes to thicken.
- Once the pudding sets, gently fold in the whipped topping until fully combined.
- Transfer the filling into a large piping bag and snip the tip. Fill each cookie bag evenly with the pudding mixture
- Sprinkle about 2 teaspoons of crushed cookies over each bag. Add one beach bear and a parasol pick.
- Serve immediately for a crunchy cookie base or refrigerate up to 24 hours for a softer texture.
Notes
- I recommend rolling down the top of the cookie bag to about 1 inch bc it makes scooping much easier.
- Use an 18″ piping bag to fill the cookie bags with less mess.
- This dessert works with Golden Oreos too, but I found the mini Nilla Wafers create more volume in the bag.
- To prep ahead, store the bags without the toppings and decorate right before serving.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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