Be Our Guest and Try This Delicious Copycat Recipe For Disney's The Grey Stuff
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Beauty and the Beast has been a classic Disney movie ever since its release in 1991, and guests have been able to completely immerse themselves in Belle's charming world when visiting the Disney parks. In addition to grabbing an apple-mango brew at Gaston's Tavern in Disney World (or The Red Rose Taverne in Disneyland), another must have when visiting is trying the Grey Stuff (as in, "Try the grey stuff, it's delicious!"). The dessert is found at Be Our Guest restaurant in Disney World and The Red Rose Taverne in Disneyland, but since we can't go to the parks right now, we've been bringing the parks to us via some of our favorite Disney recipes — this one included!
Making the Grey Stuff is pretty simple and is the perfect treat to get your Disney fix whenever you need it (and we all need it right now). What might surprise you about the recipe is that there's actually a lot more to it than just "grey stuff." There's a cookie, some cake, some filling, and then the infamous topping. But the whole thing comes together to make a perfectly sweet bite that even Lumière would definitely appreciate. Keep reading for the full recipe!
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Disney's The Grey Stuff Copycat Recipe
From Kevin Smith, POPSUGAR Food
INGREDIENTS
- For the cookie:
- 2/3 cup butter
- 5 tablespoons sugar
- 1 1/3 cups flour
- For the cake:
- 1 box red velvet cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- For the raspberry filling:
- 1 cup raspberries plus 6 more reserved for assembly
- 2 tablespoons sugar
- 2 tablespoons water
- 1/4 cup powdered sugar
- For the "grey stuff":
- 1 3.4-ounce box instant vanilla pudding mix
- 1 1/2 cups milk
- 15 Oreos
- 1 cup whipped topping
- 3 tablespoons instant chocolate pudding mix
- Edible pearl sprinkles, for garnish
INSTRUCTIONS
Preheat oven to 350°F. Mix together the butter and sugar until creamy, then mix in the flour. Roll out about a handful of the cookie dough on a floured surface to about 1/4-inch thickness. Use a mini tart pan (4 1/2") to cut out flower shapes. Place on an ungreased cookie sheet and bake for 15-20 minutes, or until light golden brown.
To make the cake: Mix your cake batter according to back of the box instructions and divide into a greased muffin tin about 2/3 full. Bake for about 16-19 minutes at 350°F, or until toothpick comes out clean. Cool cupcakes completely.
For the raspberry filling: Cook raspberries, granulated sugar, and water in a pot on medium heat for 10 minutes, stirring frequently. Pour through a fine-mesh strainer to remove seeds. Mix in powdered sugar to thicken.
To make the "grey stuff": Whisk together vanilla pudding mix and milk into a large bowl. Chill in the fridge for 5-15 minutes until thick. Pulse Oreo cookies in the food processor until they are a fine crumb. Take the pudding mixture out of the refrigerator and mix in the crushed Oreos. Carefully fold the whipped topping into the mixture. Mix in chocolate pudding powder. Chill for 1 to 1 1/2 hours.
To assemble: Slice the top off the cupcake, then flip the cupcake upside down on top of one of the cookies. Use a knife to cut a small cavity inside the center of the cupcake (or just use your finger to mash the center down). Fill the cavity with raspberry filling. Using a large star-shaped tip, pipe the "grey stuff" around the cake, covering it completely. Garnish with edible pearl sprinkles.