PEANUT BUTTER CHOCOLATE PUDDING
"Being a diabetic with dietary restrictions, I was so pleased to find the recipe for this cool, satisfying dessert," says Shirlye Price of Hartford, Kentucky. "I can even serve it to company."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.
Nutrition Facts : Calories 102 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 144mg sodium, Carbohydrate 13g carbohydrate, Fiber 5g protein.
CHOCOLATE-PEANUT PUDDING
Layer creamy chocolate pudding with crunchy toasted peanuts.
Provided by Food Network Kitchen
Time 2h30m
Yield makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted.
- Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
PEANUT BUTTER MILK CHOCOLATE PUDDINGS
Provided by Dede Wilson
Categories Chocolate Dessert Kid-Friendly Back to School Dinner Lunch Peanut Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 20
Steps:
- For Peanut butter pudding:
- Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
- For chocolate pudding:
- Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For topping:
- Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
CHOCOLATY PEANUTTY PIE
This dessert is sure to please your taste buds.
Provided by Maureen Worman
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
- Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
- In another bowl, combine pudding mixes with the skim milk.
- Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.
Nutrition Facts : Calories 885.7 calories, Carbohydrate 82.9 g, Cholesterol 62.8 mg, Fat 57.3 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 30 g, Sodium 778.9 mg, Sugar 61.1 g
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