Chocolate Nutter Butter Pudding Cups
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
  1. Cook the pudding with the 3 cups milk and espresso powder according to package directions.
  2. Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.
  3. While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form.
  4. Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve ¾ cup of the whipped cream for garnish.
  5. Place the remaining whipped cream in a large bowl and set aside.
  6. Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick.
  7. Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.
  8. Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside.
  9. With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding.
  10. Press 4 Nutter Butter bites into the top of the pudding layer.
  11. Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer.
  12. Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.
  13. To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups.
  14. Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.
Recipe by Columbus Culinary Connection at