Layered Peanut Butter and Milk Chocolate Puddings

Layered PB and Chocolate Puddings

I know of no better way to start off the week then to spend 24 minutes or so staring at pictures of layered peanut butter and chocolate pudding. What about you?

My cousin Tami (who has bequeathed me this recipe and this recipe and this recipe among others) sent me this recipe after her awesome, teen daughter, Faith (hi, Faith!), made it for their family. Words like “amazing” and “life-changing” and “best dessert ever” graced the email.

I mean, really, what’s a pudding-loving girl to do when faced with temptation like that?

Simple in concept and brilliant in presentation, these delectable pudding cups are creamy and decadent and have the perfect contrast of rich chocolate pudding and lighter peanut butter pudding. Oh and don’t forget the healthy dollop of sweetened whipped cream. Yes, please.

Cute as can be in cups, Tami informed me that she has since ditched the cup presentation and gone straight for the pie.

I’ve included details in the notes of the recipe so do whatever floats your boat but keep in mind that you really can’t go wrong with this stellar combination.

The only thing that could make these puddings any better is if I had my own teenage daughter to make them for me. Give me about 14 years and I’ll have my wee one trained…

Layered PB and Chocolate Puddings

One Year Ago: Strawberries and Cream Scones
Two Years Ago: New Momma Take-In Tray
Three Years Ago: Chicken Cordon Bleu Casserole

Layered Peanut Butter and Milk Chocolate Puddings

Did you make this recipe?   Leave a review »

Ingredients:

Peanut Butter Pudding:

  • 1/2 cup granulated sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 3/4 cups 1%, 2% or whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Milk Chocolate Pudding:

  • 6 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons natural unsweetened cocoa powder
  • Pinch of salt
  • 1 1/2 cups 1%, 2% or whole milk
  • 1/2 cup heavy whipping cream
  • 4 ounces milk chocolate, chopped
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup chilled heavy whipping cream
  • 1 tablespoon powdered sugar
  • dusting of cocoa powder, if desired

Directions:

  1. For the peanut butter pudding, whisk the sugar, cornstarch and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Whisk in the peanut butter and boil until thick again, whisking often, about 1 more minute. Remove from heat and whisk in the vanilla. Divide the pudding among six 1-cup glasses or dishes (it should be about a heaping 1/3 cup each). Chill uncovered while preparing the chocolate pudding.
  2. For the chocolate pudding, whisk together the sugar, cornstarch, cocoa powder and salt together in a large saucepan. Gradually whisk in the milk and cream. Over medium heat, cook the pudding, whisking constantly, until it comes to a boil and large bubbles pop at the surface. Boil until thick, whisking constantly, about 30 seconds. Stir in the chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from the heat and whisk in the vanilla. Cool the pudding for about 10 minutes. Spoon a heaping 1/3 cup of the chocolate pudding on top of the chilled peanut butter pudding. Chill the puddings uncovered until cold, at least 2 hours.
  3. For the whipped cream, beat the cream and powdered sugar in a medium bowl with an electric mixer (or I like to use my Blendtec) to soft peaks. Spoon topping onto puddings, dust with cocoa powder, if desired, and serve immediately.

Notes:

My cousin, Tami, who referred me to this recipe said after making it in these delightful little cups, they decided to try it in a pie and it’s the only way they eat it these days. She uses a graham cracker or oreo crust and layers the peanut butter pudding (and chills it like in the recipe), then the chocolate pudding and chills it before adding the sweetened whipped cream. The pudding (whether in cup or pie form) can be made up to a day in advance and chilled in the refrigerator. Also, the original recipe uses whole milk which I never have on hand so I made it with 1% and while it was probably slightly less rich and creamy, it was still delicious, so I’ve changed my version of the recipe to call for anything from 1%, 2% or whole milk.

All images and text ©.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted slightly from Epicurious.com after my cousin Tami forwarded me the recipe