Chocolate Nutter Butter Pudding Cups
Author: Caroline
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
- 3 cups milk
- 1 tsp. espresso powder
- 5 oz box Chocolate Pudding, Cook and Serve style
- 8 oz Nutter Butter Bites
- 1½ c. heavy whipping cream
- 1 cup peanut butter, creamy
- 4 oz cream cheese, softened
- ¼ c. powdered sugar, plus two tablespoons
- Chocolate sprinkles and crushed Nutter Butters, for garnish
- Cook the pudding with the 3 cups milk and espresso powder according to package directions.
- Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.
- While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form.
- Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve ¾ cup of the whipped cream for garnish.
- Place the remaining whipped cream in a large bowl and set aside.
- Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick.
- Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.
- Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside.
- With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding.
- Press 4 Nutter Butter bites into the top of the pudding layer.
- Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer.
- Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.
- To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups.
- Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/chocolate-nutter-butter-pudding-cups/
3.5.3251