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Saturday, September 23, 2017

Peanut Butter Chocolate Pudding

Ingredients

Layer 1
1 250g package cream cheese, room temperature
½ cup peanut butter
¼ cup icing sugar
½ large container of whipped topping, defrosted
Layer 2
½ cup Oreo chocolate crumbs
Layer 3
1/3 cup sugar
¼ cup cornstarch
¼ tsp salt
¼ cup cocoa
2 cups scalded milk, cooled
1 Tbsp butter or margarine
½ tsp vanilla
½ large container of whipped topping, defrosted

Directions

You may wish to make up the third layer first.
  1. Mix together sugar, cornstarch, salt and cocoa in a double boiler or heavy sauce pan.

  2. Slowly stir in the milk.

  3. Heat, stirring often, to boiling.

  4. Boil while stirring for one minute.

  5. Remove from heat and stir in butter and vanilla

  6. Allow to cool.

  7. When cool, fold in whipped topping.

Layer 1
  1. Mix together cream cheese, peanut butter and icing sugar.

  2. When well mixed, fold in whipped topping

  3. Spread evenly in the bottom of six dessert dishes.

Layer 2
  1. Sprinkle chocolate crumbs on top of layer one.

Layer 3
  1. Spread chocolate mixture over layer 2.

  2. Chill for at least one hour before serving.

NOTES: Instead of making the third layer from scratch, you may use your favorite packaged chocolate pudding mixed (cooked or instant). Fold in whipped topping. This dessert has the slightly tart-sweet taste of a cheesecake. For a sweeter dessert (lots more sugar and other sweet things) check out the "Peanut Butter Chocolate Dessert" on page 88 of Taste of Home's 2003 Quick Cooking Annual Recipes, Reiman Publications, ISBN 0-89821-356-8.

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