Chocolate Peanut Butter Pudding Recipes

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PEANUT BUTTER CHOCOLATE PUDDING



Peanut Butter Chocolate Pudding image

"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

2 cups cold fat-free milk, divided
2 tablespoons reduced-fat chunky peanut butter
1 cup reduced-fat whipped topping, divided
1 package (1.4 ounces) sugar-free instant chocolate (fudge) pudding mix

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 BUTTER PUDDING



CHOCOLATE Peanut Butter Pudding image

Make and share this CHOCOLATE Peanut Butter Pudding recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups cold milk
1/2 cup chunky peanut butter
1 box chocolate instant pudding

Steps:

  • Pour milk into bowl.
  • Add in Peanut Butter and pudding mix.
  • Beat slowly after until mixed.
  • Mix no longer than a minute.
  • Pour the mixture into serving cups or dishes.
  • Let set for about 5 minutes,refridgerate shortly before serving.
  • Nice garnishes may be,chopped nuts,chocolate sprinkles.

Nutrition Facts : Calories 268, Fat 20.6, SaturatedFat 5.4, Cholesterol 17.1, Sodium 216.5, Carbohydrate 12.6, Fiber 2.6, Sugar 2.7, Protein 11.8

CHOCOLATE PEANUT BUTTER PUDDING PIE



Chocolate Peanut Butter Pudding Pie image

[DRAFT]

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup granulated sugar
3 large egg yolks, beaten
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
1 cup smooth natural peanut butter
One 9-inch prepared chocolate graham cracker crust
1 cup heavy cream
2 tablespoons confectioners' sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

Steps:

  • Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
  • Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
  • When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
  • To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

CHOCOLATE-PEANUT PUDDING



Chocolate-Peanut Pudding image

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

2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup semisweet chocolate chips
About 3/4 cup chopped toasted peanuts

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.

CHOCOLATE-PEANUT BUTTER TAPIOCA PUDDING



Chocolate-Peanut Butter Tapioca Pudding image

Thick, creamy and yummy, this Chocolate-Peanut Butter Tapioca Pudding takes only 20 minutes to make but will solidify your rep as master dessert maker.

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 8

1 egg
2-3/4 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 oz. BAKER'S Semi-Sweet Chocolate
3 Tbsp. creamy peanut butter
1 tsp. vanilla
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
  • Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add chocolate, peanut butter and vanilla; stir until chocolate and peanut butter are completely melted and mixture is well blended.
  • Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 105 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 25 g, Protein 8 g

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE



Warm Chocolate Peanut Butter Pudding Cake image

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Provided by kokonut

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup creamy peanut butter
¾ cup sour cream
3 tablespoons butter, melted
1 teaspoon almond extract
2 tablespoons boiling water
¾ cup white sugar
6 tablespoons unsweetened cocoa powder
2 cups boiling water
2 tablespoons chocolate syrup

Steps:

  • Coat the inside of a slow cooker with cooking spray.
  • Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  • Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  • Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 38.8 g, Cholesterol 14 mg, Fat 17.3 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 278.4 mg, Sugar 22 g

CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS



Chocolate & Peanut Butter Pudding Pie with Bananas image

I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 cup chocolate wafer crumbs (about 20 wafers)
1/4 cup butter, melted
2 medium firm bananas
3/4 cup creamy peanut butter
2 ounces semisweet chocolate, chopped
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping, divided
2 tablespoons chopped salted peanuts
Peanut butter cups, optional

Steps:

  • In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.

Nutrition Facts : Calories 507 calories, Fat 28g fat (12g saturated fat), Cholesterol 20mg cholesterol, Sodium 418mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE, PEANUT BUTTER & AVOCADO PUDDING



Chocolate, peanut butter & avocado pudding image

Avocado's neutral flavour and creamy texture makes it a wonderful substitute for dairy in desserts or smoothies. These little pots will keep for a few days in the fridge - a great make-ahead dessert!

Provided by Cassie Best

Categories     Dessert, Treat

Time 10m

Number Of Ingredients 9

2 large, ripe avocados , halved and stoned
1 large banana , chopped
5 soft prunes
6 tbsp unsweetened almond milk or coconut milk
2 tbsp smooth peanut butter (unsweetened, if possible)
3 tbsp cacao powder (or good quality cocoa powder)
100g coconut milk yogurt (such as CoYo)
2 tsp maple syrup or honey
dark chocolate (80% cocoa, if possible), to decorate

Steps:

  • Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.
  • Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.

Nutrition Facts : Calories 394 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

PEANUT BUTTER - CHOCOLATE PUDDING PARFAITS



Peanut Butter - Chocolate Pudding Parfaits image

My mom had this recipe hand written on an old recipe card. It is so tasty and can be fairly low in fat if you use low fat/fat free milk, Cool Whip and chocolate syrup. And it's so good you'll never know the difference! Cook time is chill time.

Provided by flower7

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cold milk (I use skim)
2 -3 tablespoons creamy peanut butter
1 (3 1/2 ounce) box vanilla instant pudding mix
1 1/2 cups whipped topping
10 teaspoons chocolate syrup
2 -3 bananas, peeled, sliced
4 teaspoons chopped peanuts (optional)

Steps:

  • Beat the peanut butter into the milk in a small bowl.
  • Add the pudding mix.
  • Beat on low speed of a hand mixer for 2 minutes.
  • Fold in 1 cup of whipped topping.
  • Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
  • Repeat layers, ending with syrup.
  • Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
  • Chill for about 30 minutes in the fridge.
  • Top with chopped peanuts before serving, if desired.

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