Nutter Butter Chocolate Pudding Recipes

PEANUT BUTTER PUDDING DESSERT

Steps:

• Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

CHOCOLATE KISS PEANUT BUTTER PIE

Steps:

• Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.
• Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.
• Top with whipped topping and chopped peanuts if desired.

CHOCOLATE NUTTER BUTTER PUDDING PIE

Steps:

• Pour milk into a medium bowl.
• Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
• Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
• Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
• Refrigerate for 3 hours, and top with remaining whipped topping just before serving.

PEANUT BUTTER-CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

NUTTER BUTTER CHOCOLATE PUDDING

Steps:

• 1. Make pudding according to the directions on the box.
• 2. Place Nutter Butters in a design in the bottom of another bowl.
• 3. Add about 3 cups of the pudding on top of cookies.
• 4. Add another layer of cookies.
• 5. Add the remainder of the pudding and top with more cookies.
• 6. Let sit in the fridge for at least 2 hours, but over night is better. The cookies start to get soft.

CREAMY CHOCOLATE PEANUT BUTTER PIE

Steps:

• 1. in a medium bowl, combine melted butter and cookie crumbs. Press onto bottom and sides of 9-inch pie dish. Set aside in fridge until ready to fill.
• 2. In a large bowl, mix the chocolate pudding into the cold milk. Whisk for 2 minutes or until thick; set aside.
• 3. In another bowl, beat the cream cheese and peanut butter with electric mixer on low until well combined. Add the sugar and beat until creamy and smooth. Add vanilla and beat until well combined. Next, add half of the container of Cool Whip. Mix until well combined and fluffy.
• 4. Take crust out of the fridge and fill with 1 cup of the pudding.
• 5. Take the peanut butter mixture and spread on top of the pudding layer.
• 6. In a small bowl, take leftover pudding and the rest of the Cool Whip. Mix until well incorporated.
• 7. Spread on top of the pie (not all the mixture will fit so any leftover pudding mixture can be eaten as a little chocolate mousse treat!). Stick in the fridge for about 3 hours or until firm.